Sun Dried Tomato And Pesto Risotto Recipes

SUN-DRIED TOMATO AND PESTO RISOTTO

Sun-Dried Tomato and Pesto Risotto image

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

Ingredients

5 cups canned low sodium chicken broth or 5 cups homemade stock, more if needed
1 cup water, more if needed
3 tablespoons olive oil
1 onion, chopped
2 cups arborio rice
1/2 cup dry white wine
1 1/4 teaspoons salt
1/2 cup sun-dried tomato, chopped
1/4 teaspoon fresh ground black pepper
3 tablespoons pesto sauce
1/4 cup grated parmesan cheese, more for serving

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

RISOTTO WITH SUN-DRIED TOMATOES

Risotto With Sun-Dried Tomatoes image

A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.

Provided by lazyme

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 cups chicken broth or 4 1/2 cups chicken stock
4 tablespoons butter
2 garlic cloves, minced (or to taste)
1/4 cup shallot, minced
1 1/2 cups arborio rice
1/4 cup dry white wine
1/4 cup sun-dried tomato packed in oil, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Steps:

Heat the broth and maintain at a simmer.
In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
Serve at once.

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