Basil Pesto Risotto

Heat olive oil· 2 tbsp in a Dutch oven or large, deep skillet over medium heat. Add onion· 1, and salt. Cook, stirring occasionally, for 5-8 minutes, or until softened. Stir in garlic· 2 cloves, thyme· 1 tbsp, and rice· 1.5 cups. Let cook for 2 minute, then add white wine· 1/2 cup. Stir and cook for 1-3 minutes, or until the wine cooks down.

Add vegetable broth· 5 cups ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in pecorino cheese· 1/2 cup, butter· 2 tbsp and basil pesto· 1/4 cup (or to taste)

Garnish with parsley, and serve with more grated pecorino cheese, and add protein of choice!