Herbed Saucy Risotto

Ingredients

• 5 cups Vegetable Broth, prepared
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 2 tsp olive oil
• 1 ¹⁄₂ cups Arborio rice or other medium-grain rice
• 1 tbsp curry seasoning
• ¹⁄₄ cup water or dry white wine
• 2 tbsp Pesto Sauce, prepared
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil

Preparation

1. In a Multipurpose Pot - 8 cup, heat broth to a gentle simmer. Reduce heat and keep warm.
2. Heat a Multipurpose Pot - 12 cup to medium; add olive oil and rice. Toast rice for about 2 minutes before adding seasoning and water or wine. Stir well and cook until nearly all liquid evaporates.
3. Add one ladle of warm broth to rice, stir, and cook until stock is absorbed. Continue to add broth to rice 2–3 ladles at a time, stirring and cooking after each addition, until liquid is absorbed. This process can take 15–20 minutes. Stop adding liquid once rice is al dente or tender, yet still firm.
4. Remove rice from heat and drizzle with prepared finishing sauce. Serve.