- 4
Ingredients
- 5 cups low sodium chicken broth
- 1 cup water (or more, if needed)
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups Aborio OR other short-grained rice
- 1/2 cup dry white wine
- 1 1/4 teaspoons sea salt
- 1/2 cup chopped sun-dried tomatoes
- 3 tablespoons jarred pesto
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (plus garnish)
Preparation
Step 1
In a medium saucepan, bring broth and water to a simmer. In a large saucepan, heat the oil over medium-low heat; add onion and cook for 5 minutes or until translucent, stirring occasionally; add rice; cook and stir for 2 minutes or until it begins to turn opaque. Add wine and sea salt; cook, stirring frequently, until wine has been fully absorbed by the rice. Add sun-dried tomatoes and about 1/2 cup of the simmering broth; cook, stirring frequently, until broth has been completely absorbed. Allow rice and broth to bubble gently, adjusting heat as needed. Continue to cook the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook in this manner until rice is tender, 25 to 30 minutes total. The broth that hasn’t been absorbed should be thickened by the starch from the rice. Stir in pepper, pesto and Parmesan cheese. Garnish with additional Parmesan.