Simple, elegant, delicious and beautiful pesto rice with the creamy and chewy texture of risotto without the trouble of the usual reduction-based method of cooking risottos
fresh Parmesan cheese, pared into shavings with a knife or peeler
Steps:
Once the ingredients are prepared, heat the vegetable stock over low-medium heat in a medium saucepan, being careful not to bring to a boil. If it does start boiling, turn down the heat slightly and remove the pan from the burner for a few moments.
In the meantime, make the pesto by putting the basil, pine nuts, garlic, salt and olive oil into a food processor or blender and purée until smooth. Transfer to a bowl and stir in the grated Parmesan cheese.
Take a few spoonfuls of the pesto and stir into the rice to coat all the grains. When the vegetable stock is hot but not boiling, pour the coated rice into the saucepan and stir in the salt. Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low. Cook for exactly 20 minutes.
Once the rice is cooked, transfer it to a serving bowl. Add the remaining pesto, lemon juice, olive oil and fresh ground black pepper to taste, and combine by stirring gently.
If serving warm, scatter the garnish ingredients over the top and serve. If cold, add the garnishes just before serving
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