Risotto with arugula pesto, lemon, and pine nuts (Risotto al pesto di rucola, limone e pinoli) from Risotto and Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts (page 108) by John Coletta and Nancy Ross Ryan and Monica Kass Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Grana Padano cheese for Parmigiano Reggiano cheese.

  • Wojtanowski on August 21, 2018

    Really nice sauce for risotto...everyone loved it...I served with seared scallops and it was a hit...I’ll make this one again.

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