Risotto with Pesto
Instructions(yields 10-12 portions)
Sauté the rice until lightly browned. Add the Chopped Shallots in Oil and carrot and sauté. Combine the prepared Chicken Bases, water and the Pesto Sauce of your choice. Add 8 oz. of the chicken pesto stock to the rice, stirring until fully absorbed. Repeat the process until all the stock has been absorbed. Serve immediately.