Diabetes Care and Education

Pesto Risotto

Ingredients:

• 3 cups of cheese ravioli
  
• 1 tbsp olive oil
  
• 2 tbsp chopped onions
  
• 4 tomatoes
  
• 3 zucchinis
  
• 1 carrot
  
• ½ red pepper, seedless
  
• ¼ tsp salt
  
• Black pepper to taste
  
• Fresh basil and rosemary to taste
  
• 3 tbsp parmesan cheese

Directions:

1. Wash and drain rice.
2. Place in saucepan the vegetable broth, water, olive oil, salt and pepper. Turn it to high heat. Once it boils, add rice, stir, cover and turn to medium heat. Let it cook for 10 to 15 minutes then check if it is dry. Let it cook until ready. Add more water if necessary.
3. Pesto sauce: wash basil, take out the stems, then pad dry with a paper towel. In food processor, add the basil, pine nuts and olive oil. Mix it well until it forms a paste.
4. Heat a medium skillet or grill pan, then use the oil spray just lightly. Add the zucchini and tomatoes and cook it for 2 to 4 minutes, stirring it.
5. Add to the cooked rice the pesto sauce, the cooked zucchini and tomatoes, and finally the parmesan cheese.