Pesto Sun Dried Tomato Risotto Recipes
SUN-DRIED TOMATO AND PESTO RISOTTO
Make and share this Sun-Dried Tomato and Pesto Risotto recipe from Food.com.
Provided by dicentra
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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, stirring occasionally, until translucent, about 5 minutes.
- Add the rice to the pot and stir until it begins 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 the broth before adding the next 1/2 cup.
- Cook the rice in this way until tender, 25 to 30 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 Parmesan. Serve the risotto with additional Parmesan.
Nutrition Facts : Calories 576.1, Fat 14.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 1058.4, Carbohydrate 90.4, Fiber 4, Sugar 4.4, Protein 16.1
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
RISOTTO WITH PEAS AND SUN-DRIED TOMATOES
Provided by Moira Hodgson
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the sun-dried tomatoes. Bring the chicken or vegetable broth to simmer.
- Heat the butter in a large skillet and saute the scallions until they are soft. Add the rice and saute it, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one-half cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes all told, or until the rice is al dente.
- When the rice is almost cooked, add the peas and tomatoes and stir thoroughly. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two and then serve with extra cheese passed separately.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1261 milligrams, Sugar 11 grams, TransFat 0 grams
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
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- 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, stirring occasionally, until translucent, about 5 minutes.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
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- 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, stirring occasionally, until translucent, about 5 minutes.
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