Pesto Risotto With Mushrooms

• 4 cups low sodium chicken broth
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 6 ounces mushrooms sliced
• 1 cup arborio rice
• 1/2 cup white wine
• 1 cup prepared pesto
• 1/2 cup whipping cream
• 1 cup grated Parmesan cheese
• salt to taste
• freshly ground black pepper to taste

1. Bring chicken broth to simmer in saucepan. Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes.
2. Add rice and stir to coat with butter. Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes.
3. Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total.
4. Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste.

chicken broth, butter, onion, mushrooms, arborio rice, white wine, pesto, whipping cream, parmesan cheese, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Pesto-Risotto-With-Mushrooms-1667949 (may not work)