Sun-dried Tomato Pesto Risotto

By jenknoll

Ingredients

• FOR THE RISOTTO
• 2 Tbsp butter
• 1 cup arborio rice
• 2 1/2 cups chicken broth
• 1/4 cup water
• 1/4 tsp ground pepper
• 1/4 tsp salt
• parmesan cheese for topping
• FOR THE SUN-DRIED PESTO SAUCE
• 3/4 cup sun-dried tomatoes in olive oil
• 1/3 cup pesto with basil
• 1 tsp olive oil
• 1/4 tsp salt

Details

Preparation time 5mins
Cooking time 45mins

Preparation

Step 1

FOR THE RISOTTO

In a large pan or pot add the butter and heat over low/med heat.
When butter is melted add the arborio rice.
Stir the rice for 2-3 minutes and then add 1 cup of chicken broth.
Keep stirring the rice until all chicken broth is absorbed and add 1 more cup.
Once that is absorbed add the remaining 1/2 cup of chicken broth along with the water.
Stir in the salt and pepper.
Risotto is done when its no longer hard to bite down
Stir in the sundried tomatoes with pesto sauce.
Serve while warm.

FOR THE PESTO SAUCE

In a food processor blend all of the ingredients and set aside until risotto is complete.