Ingredients

Pesto Sauce:
1 cup Packed fresh basil leaves
2 tablespoons Pine nuts
2 tablespoons Blanched almonds
2 Garlic cloves, halved
1/2 cup Olive oil
Salt and freshly ground pepper
Risotto:
6 cups Homemade or canned chicken broth
2 tablespoons Olive oil
4 tablespoons Unsalted butter
1 Small onion, finely chopped
1 Medium zucchini, diced
Salt and freshly ground pepper
2 cups Vialone Nano, Carnaroli, or Arborio rice
2/3 cup Pesto sauce
1 cup Diced boiled and peeled potatoes
1/2 cup Freshly grated Parmesan cheese, plus extra for topping

Description

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