Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

6  cups low sodium chicken broth
2  tablespoons olive oil
3  tablespoons butter, softened
1  onion, chopped (1 cup)
2  cups Arborio Rice
4  cloves garlic, minced (2 teaspoons)
1/2  teaspoon salt
1/4  teaspoon black pepper
1  cup dry white wine
1/3  cup chopped Sun-Dried Tomatoes, packed in oil
1  cup (4 ounces) Italian Blend Cheese
1  cup freshly grated Parmesan
1/4 cup freshly chopped Basil


Heat the chicken broth in a saucepan and keep warm. In a large heavy pot, I like to use my Dutch Oven, heat olive oil and 1 tablespoon butter over medium heat. Add the onion and saute for about 3 minutes until soft. 

Add the Arborio rice, garlic, salt and pepper. Stir constantly and cook for about 1-2 minutes. Add the white wine and simmer until wine is almost absorbed.  

Using a ladle, pour in hot stock 1/2 cup at a time, stirring constantly.  Wait until liquid is almost absorbed before adding more. Adjust the heat accordingly to maintain a gentle simmer.  Continue cooking and stirring rice, adding the hot stock 1/2 cup at a time. This will take about 25-30 minutes.

When you add the last 1/2 cup of broth, add the chopped Sun-Dried tomatoes. Continue cooking until broth is absorbed. 

Remove from the heat and stir in the remaining 2 tablespoons butter and both of the cheeses. Add any additional salt & pepper to taste. Transfer to a serving dish and garnish with additional basil and more Parmesan cheese if desired.

Enjoy!

Kim

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