Pesto Risotto with Fall Greens
Ingredients
- 1 (1-quart) containers low-sodium chicken broth
- 12 ounces green beans, trimmed and cut into 2-inch lengths
- 4 tablespoons unsalted butter
- 1 small onion, very finely chopped
- Kosher salt
- 4 cups Arborio rice
- 2 cups dry white wine
- 1 (7-ounce) container basil pesto
- 1 (8-ounce) container mascarpone cheese, room temperature.
- 2 cups baby kale leaves
- 2 ounces Parmesan cheese, shaved
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