How To Make Sun-Dried-Tomato and Pesto Risotto
Pesto risotto with sun-dried tomatoes, white wine, olive oil, and parmesan make for a tasty and elegant dish that will surely impress everyone.
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!
- Calories: 688.82kcal
- Fat: 20.89g
- Saturated Fat: 4.61g
- Monounsaturated Fat: 10.03g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 98.60g
- Fiber: 4.42g
- Sugar: 8.96g
- Protein: 19.36g
- Cholesterol: 16.32mg
- Sodium: 1299.94mg
- Calcium: 163.62mg
- Potassium: 700.00mg
- Iron: 6.10mg
- Vitamin A: 25.26µg
- Vitamin C: 5.56mg
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