Risotto with Pesto

Ingredients

3 Tbsp. Pesto Di Pomodoro or Pesto Sauce
1 cup water
¼ cup Chopped Shallots in Oil
1 carrot, julienne
1 Tbsp. oil
1 lb. Aborio rice
1 quart prepared Chicken Base of your choice

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.