Chicken Risotto with Arugula Pesto

• 150gr. arborio rice
• 1 chicken breast, cut in small pieces
• 2 shallots (or 1 medium onion), chopped
• 175gr. white wine
• 2tbsp butter
• 4 tbsp arugula pesto, see here
• 50gr. grated parmesan cheese
• 800gr. chicken broth
• salt and pepper

[/ingredients]

[directions title=”Directions”]

1. Melt the butter in a large pan under medium heat.
2. Add the chicken, cook for 5 minutes, add the shallots and cook for another 5 minutes.
3. Stir in one tablespoon of pesto, pour the wine, lower the heat and wait till the alcohol evaporates (about 5 minutes).
4. Start adding the broth in ladles. Stir often and when the liquids are absorbed, add more broth. This will take about 15 to 20 minutes.
5. Add the remaining pesto and the grated parmesan, stir well and serve.

[/directions]