Rice Salad with Pesto

Summary

Ingredients

• 225 g rice (Aborio / risotto rice)
• 125 g pesto
• 450 ml vegetable broth, boiling
• 1 lemon (s), add the juice from it
• 2 tablespoon olive oil
• 4 basil leaves
• 25 g parmesan, shaved into shavins
• salt and pepper

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Instructions

1. Mix rice with 1/4 of the pesto and heat in a shallow pan while stirring. Pour the boiling broth over it and season with about 1 teaspoon of salt. Stir and approx. Let simmer for 20 minutes.
2. Put the rice in a bowl and let cool down a bit. Add the remaining amount of pesto. Season to taste with the lemon juice and oil. Mix in salt and pepper to taste. Let something go.
3. To garnish, sprinkle the torn basil leaves on top and sprinkle with parmesan shavings.