Sun-Dried Tomato and Pesto Risotto

  • Active Time 30m
  • Total Time 30m

Serves 4

Even if the sun-dried tomatoes are dry-packed, there's no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
WINE RECOMMENDATION: Go for a vibrant sauvignon blanc from the Collio district of Friuli. The herbal components of the wine will mesh beautifully with the pesto in the risotto.

ingredients

  • 5 cups canned low-sodium chicken broth or 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 dry-packed or oil-packed sun-dried tomatoes, chopped
  • 1/4 teaspoon fresh-ground black pepper
  • 3 tablespoons store-bought or homemade pesto
  • 1/4 cup grated Parmesan cheese, more for serving

directions

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3012

nutrition information per serving

682 calories; 18g total fat; 8mg cholesterol; 1278mg sodium; 98g carbohydrates; 4g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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