Pesto Chicken Risotto

1.In a medium saucepan, heat the chicken broth over low heat, keeping it warm but not boiling.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

3.Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.

4.Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.

5.Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. This process should take about 18-20 minutes until the rice is creamy and al dente.

6.Once the rice is cooked, stir in the shredded chicken, pesto sauce, heavy cream, and grated Parmesan cheese. Mix well until everything is combined and creamy. Season with salt and black pepper to taste.

7.Remove from heat and let the risotto sit for a minute to thicken slightly.

8.To serve, spoon the creamy pesto chicken risotto onto plates, and top with toasted pine nuts and fresh basil leaves.