green risotto

I came home tonight and had a ton of fresh herbs leftover from this weekend. After researching and thinking I decided to make a pesto. Well as good as pesto is, what are you going to do with it by itself? Pasta? That's an easy and delicious choice, but I wanted something different. I opened the pantry and a box of arborio rice was glaring at me. Risotto it was!

I made a basic risotto...

• 2 tsp olive oil
• 1/2 cup chopped onion, whatever you have!
• 1 clove garlic, minced
• 1/2 cup arborio rice
• 4 cups chicken broth, if you run out just use water

Back to all those herbs — basil, tarragon, parsley and rosemary — well rosemary didn't really fit in with those flavors. As tasty and herbacious as it is, it's overkill in a light vegetable dish like this one. I guess I'll use the rosemary later this week. So I made a fresh herb pesto. Once the risotto was almost done cooking, I stirred in a few spoonfuls of the pesto and tossed in some fresh asparagus, zucchini & frozen peas for a light and satisfying dinner.
Oh, p.s. this dish will feed two perfectly! Try pairing it with an arugula or spinach salad with my lemon parsley vinaigrette.

Basil,Tarragon & Parsley Pesto

• 1/8 cup pine nuts
• 1/2 cup basil, loosely packed whole leaves
• 1/4 cup parsley, roughly chopped
• 1/4 cup tarragon leaves, loosely packed
• 1/2 tsp lemon zest
• 1 clove garlic
• 1/8 cup olive oil
• S & P

*Typically I'd add fresh Parmigiano-Reggiano to this, but I added 1/8 cup to the risotto. If you're just making the pesto for something else, add the 1/8 Parm!

Add all the ingredients to a food processor or blender and chop until it reaches the desired consistency.
For the risotto add about two thirds of the pesto, 1/2 zucchini sliced and quartered, 12 stalks of asparagus, cut into 1 inch pieces and 1/4 cup frozen green peas.

What a way to use up leftover herbs in the fridge and food in the pantry!