A risoto that uses ordinary ingredients with extraodinary results. Jars of pesto are usually available anywhere that Italian specialty foods are sold, or you can make your own.


    • 5 cups vegetable stock, or 1-2 vegetable bouillon cubes and 5 cups water
    • 1 small onion, diced (about 2/3 cup)
    • 1 TBSP olive oil
    • 1 1/2 cups arborio rice (see pg. 339)
    • 9 ounces frozen french-cut green beans
    • 1/4 cup prepared pesto
    • 1 cup chopped tomatoes, or 1 cup halved cherry tomatoes
    1/2 cup grated Pecorino or Parmesean cheese.



Servings: 2

Bring the stock to a boil in a covered pot, then lower the heat to maintain a simmer.

While the stock heats, saute the diced onions in the oil in a large saucepan for about 5 minutes, until softened but not browned. Using a wooden spoon to avoid breaking the kernels, add the rice and stir gently to thoroughly coat it with oil. Ladle a cup of the simmering stock into the pan, and stir it into the rice. When the rice has absorbed the liquid, stir in another cup of the stock. Continue to add the stock, a cup at a time, every few minutes for about 10 minutes. When there are about 2 cups of stock remaining, add the frozen green veans to the stock and cook them for a minute or two. Then continue to add the stock, with the beans, to the rice as before, until all of the stock has been absorbed and the rice is tender but al dente. This will take about 10 minutes.

When the rice is ready, stir in the pesto, tomatoes, and grated cheese. Serve immediately.