It’s more likely that you’ll need to tweak the recipe a bit.
If the rice is still crunchy and the skillet is dry at this point, add more broth by the half cup and continue to simmer on low, covered, in three-minute batches until the rice is tender.
If the rice is tender but there is still stock in the skillet that hasn’t been absorbed, then remove the lid and let the stock evaporate off for a few minutes.
INSTRUCTIONS
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt.
Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.
