Ingredients
5cupschicken broth,low sodium
1cupwater
3tbspolive oil
1onion
2cupsarborio rice
½cupdry white wine
1¼tspsalt
½cupsun dried tomatoes,dry packed or oil packed
¼tspfresh ground black pepper
3tbsppesto
¼cupparmesan,grated
Preparation
In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent. Add the rice to the pot and stir for about 2 minutes until it begins to turn opaque.
Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
Add the sun-dried tomatoes and about half a cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb the broth before adding the next ½ cup.
Cook the rice in this way for 25 to 30 minutes until tender. Stir in the pepper, pesto and Parmesan.
Serve the risotto with additional Parmesan, and enjoy!
