Artichoke Risotto With Lemon-herb Pesto

Ingredients

• 1 bunch fresh basil 2 oz, 55 g – leaves removed from stems
• 6 sprigs Italian parsley fresh, – stems removed
• 1 large garlic clove – skinned and left whole
• 1 teaspoon grated lemon zest finely, use a microplane grater
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1 lemon juiced
• 3 artichokes large
• 3 1/2 cups spring water
• 3 cups vegetable stock
• 1/4 cup extra virgin olive oil
• 1 red onion medium, – skinned, quartered and finely sliced
• 2 large garlic cloves – skinned and finely chopped
• 1 cup dry white wine
• 1 cup carnaroli Vialone Nano or Arborio rice
• 1/2 teaspoon sea salt
• ground black pepper freshly, to taste
• 1 tablespoon unsalted butter cold
• 1/3 cup Parmesan freshly grated Reggiano
• extra-virgin olive oil for drizzling
• chive tips as garnish, optional

Nutrition

• Calories : 610 calories
• Carbohydrate : 59 grams
• Cholesterol : 15 milligrams
• Fat : 34 grams
• Fiber : 7 grams
• Protein : 10 grams
• SaturatedFat : 7 grams
• Sodium : 1530 milligrams
• Sugar : 5 grams