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Risotto with Zucchini, Potatoes, and Pesto

See full recipe on: Cookstr



Ingredients

1 cup packed fresh basil leaves
2 tablespoons pine nuts
2 tablespoons blanched almonds
2 garlic cloves, halved
1/2 cup olive oil
Salt and freshly ground pepper
6 cups homemade or canned chicken broth
2 tablespoons olive oil
4 tablespoons unsalted butter
1 small onion, finely chopped
1 medium zucchini, diced
2 cups vialone nano, carnaroli, or arborio rice
2/3 cup pesto sauce
1 cup diced boiled and peeled potatoes
1/2 cup freshly grated parmesan cheese, plus extra for topping

Nutrition 6 servings

Per Serving % Daily Value
Calories 715
Fat 41g 63%
Carbs 68g 22%
Protein 16g 33%
Fiber 3g 14%
Cholesterol 35mg 11%
Sodium 711mg 29%
     
Fat
Carbs
Protein

Preparation






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