Sun-Dried Tomato Pesto Risotto

5 cups canned low sodium chicken broth or homemade stock
1 cup of water if needed
3 tbsp. olive oil
1 cup onion chopped
2 cups arborio rice
1/2 cup dry white wine
1/2 sea salt
4 tbs Bella Sun tomato halves
1/4 tsp pepper
3 tbsp. pesto sauce
4 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.