Wednesday, September 29, 2010

Risotto with Pesto and Sun Dried Tomatoes

Yesterday I made basil pesto and froze it in ice cube trays.  I briefly explained how I use pesto in  many different recipes.  So today, I wanted to back up my claim and give you a reason to make some pesto of your own.  Here is one of those delicious recipes using basil pesto, enjoy!



5 cups warm chicken or vegetable broth
3 tablespoons olive oil
1 large onion finely chopped
1/2 cup dry sherry (Sweeter taste) or white wine, (dryer taste) either will do!
1/2 cup sun dried tomatoes with juice, diced(I purchase from Costco, keeps in refrigerator well)
3 cubes (tablespoons) pesto (I use right from the freezer)
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan cheese
Salt and Pepper to taste

Method:

1) Place olive oil in a medium sauce pan and add the onion.  Saute onion until it begins to turn translucent and add rice.  Stir constantly until the rice begins to turn opaque, about 3 minutes.  Then immediately add the wine or dry sherry (NOT both choose one)!

The rice and pesto I used!


 Onions and Rice just starting to cook, notice the amount of liquid!
2) Next, add the sun dried tomatoes and 1/2 cup of broth at a time.  Allow the broth to be completely absorbed  before adding another 1/2 cup and always remember to keep stirring (You don't want all the rice to stick to the bottom of the pan).  Cook the rice this way for 25 minutes or so.  The rice is finished when it is still firm to the bite, but not hard.  You might not need all the broth or you might need to add a little water, it just depends on how high of a temperature you are cooking the rice.
I used this broth!
3) When you think the rice is just about done add the pesto, Parmesan and salt and pepper to taste.  Serve with a side salad!

Risotto and side salad, yum!


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