Best Pesto Sun Dried Tomato Risotto Recipes

Sun-Dried Tomato and Pesto Risotto image

Provided by dicentra

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

SUN DRIED TOMATO AND PESTO RISOTTO image

Categories Side

Yield 4 servings

Number Of Ingredients 11

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

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

PESTO SUN-DRIED TOMATO RISOTTO image

Categories Tomato

Yield 4-6 servings

Number Of Ingredients 9

1 ounce sun-dried tomatoes Not packed in oil)
1 cup water
2 1/2 cups chicken broth or 2 cubes
1 garlic clove, minced
4 tablespoons olive oil
1 cup arborio rice (available at specialty food shops and some supermarkets)
1/4 cup freshly grated parmesan cheese
finely chopped fresh parsley for sprinkling the risotto if desired
add 2 teaspoons pesto at end

Steps:

In a small sauce pan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the garlic in the oil over moderately low heat, stirring until softened, add the rice, stirring until each grain is coated with oil and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still aldente.(the rice should take about 17 minutes) Stir in the parmesan cheese and salt and peppet to taste and sprinkle the risotto with parsley.