Sun Dried Tomato Risotto

By Tonya_Speed

Ingredients

• 3 Cups Stock
• 3 Cups Water
• 3 Tbsp Olive Oil
• 1 Med Onion, finely chopped
• 2 Cloves Garlic, minced
• 1 Cup Risotto
• 1/2 Cup Bella Sun Dried Tomatoes, Drained & Chopped
• 1 1/4 Tsp Salt
• 1/4 Tsp Ground Pepper
• 1/4 Cup Fresh Basil, chopped
• 1 Tbsp Fresh Parsley, chopped
• 1/4 Cup Freshly Grated Parmesan

Preparation

Step 1

Dilute 3 cups of broth with even parts of water in a sauce pan, bring almost to a boil, turn heat to low and keep warm. Heat olive oil in a separate saucepan over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add risotto to mixture and continue to sauté for about 2 minutes until rice is crackling and turning brown. Add 1 cup of liquid along with salt and pepper, stirring constantly until all moisture has been absorbed. Add sun dried tomatoes, basil and parsley. Continue adding 1 cup of liquid at a time and stirring until absorbed. Repeat process. The risotto should be tender and slightly firm in the center with a creamy sauce. Stir in parmesan cheese and serve.