Sun-Dried-Tomato and Pesto Risotto

Sun-Dried-Tomato and Pesto Risotto
Photo by © Melanie Acevedo


  • 1 onion, chopped
  • 5 cups canned low-sodium chicken broth or homemade stock, more if needed
  • ½ cup dry-packed or oil-packed sun-dried tomatoes, chopped
  • 1 cup water, more if needed
  • 3 tablespoons olive oil
  • ¼ teaspoon fresh-ground black pepper
  • ¼ cup grated Parmesan, more for serving
  • + 4 more ingredients
    • 3 tablespoons store-bought or homemade pesto
    • 1 ¼ teaspoons salt
    • ½ cup dry white wine
    • 2 cups arborio rice

1. 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. 2. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wi...

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