Wash and dice the celery. Peel and chop the shallot and the garlic. Separate the broccoli florets and cut the stems into thin rounds. Slice spinach and mushrooms.
COOK THE SOUP
In a large saucepan, heat olive oil on medium. Add celery, shallot and garlic. Cook for about 8 minutes or until golden, stirring. Add chicken stock and broccoli. Heat to a simmer on high. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally. Add spinach, mushrooms and Risoni. Simmer 6 to 8 minutes or until pasta is cooked and vegetables are cooked through and soft.
GARNISH & SERVE
Remove from heat. Stir in Pesto to taste and serve.
