PESTO SAUCE
Prepare the pesto sauce first so it has time for the flavors to settle together

Combine the stock and garlic. Microwave or heat on the stove on high for 5 min. Allow to cool to room temperature

Chop the basil in a food processor. Add cooled stock, Parmesan cheese, and pine nuts. Chop in the food processor until everything is finely chopped and blended together.

CHICKEN AND RISOTTO
Pat chicken dry. and in a medium bowl, toss to coat with 2 tablespoons pesto and a pinch each of salt and pepper; set aside to marinate at room temperature.

In a liquid measuring cup, stir to combine 6 cups water, all of the turkey broth concentrate, and 1½ teaspoons salt.

Melt 2 tablespoons butter in a large skillet over medium-high. Add rice and cook, stirring, until toasted, about 2–3 minutes.

Add chopped garlic and cook until fragrant, about 30 seconds more.

Add 1 cup of the broth mixture and 1 tablespoon vinegar to rice in the skillet. Cook over medium heat, stirring occasionally, until liquid is nearly absorbed, 1–2 minutes.

Continue adding 1 cup of the remaining broth at a time, stirring after each addition, until liquid is nearly absorbed, 20–22 minutes total. Rice should be al dente and suspended in a thick sauce.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken and cook until golden brown and cooked through, 2–4 minutes per side.

Stir peas into risotto; cook until tender, about 2 minutes. Stir in all but 1 tablespoon of the remaining pesto and 3 tablespoons butter; season to taste with salt and pepper.

Thin remaining pesto by stirring in 1 teaspoon water at a time to make a drizzleable sauce.

Serve risotto topped with chicken and drizzled with remaining pesto.