summer risotto with basil pesto, garlicky tomato, pecorino

We use the most delectable carnaroli rice (Acquerello) from northern Italy to make our risotto. Fun fact: Acquerello is the only risotto rice that adds its germ back in (the germ is where all the nutrients are located), which allows it to cook like white rice, but have all the added health benefits of brown rice.

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Ingredients: pecorino, carnaroli rice, biodynamic white wine (for deglazing only), homemade vegetable broth, asparagus, peas, leeks, local tomatoes, basil, pistachio, red wine vinegar, garlic, Sicilian extra virgin olive oil, Sicilian sea salt, black pepper