Sun-Dried Tomato Pesto Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 cups canned low sodium chicken broth or homemade stock1 cup of water if needed3 tbsp. olive oil1 cup onion chopped2 cups arborio rice1/2 cup dry white wine1/2 sea salt4 tbs Bella Sun tomato halves1/4 tsp pepper3 tbsp. pesto sauce4 tbsp. grated Parmessan cheese
In a medium saucepan bring the broth to simmer. In large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 min.
Add the rice to the pot and sir until it begin to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
Add the sun-dried tomatoes and about 1/2 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 1/2 cup at a time and allowing the rice to absorb he broth before adding the next 1/2 cup. Cook the rice in this way until tender, 12 to 10 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
Stir in the pepper, pesto, and cheese. Serve the risotto with additional Parmessan
Serving Size: Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATRUSHKA3.
Add the rice to the pot and sir until it begin to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
Add the sun-dried tomatoes and about 1/2 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 1/2 cup at a time and allowing the rice to absorb he broth before adding the next 1/2 cup. Cook the rice in this way until tender, 12 to 10 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
Stir in the pepper, pesto, and cheese. Serve the risotto with additional Parmessan
Serving Size: Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATRUSHKA3.
Nutritional Info Amount Per Serving
- Calories: 411.5
- Total Fat: 15.8 g
- Cholesterol: 3.3 mg
- Sodium: 708.6 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 2.1 g
- Protein: 8.7 g
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