Risotto with Sundried Tomato Pesto or Basil Pesto

ingredients

• 3-4 cups chicken stock
• 1 tablespoon Stonewall Kitchen Roasted Garlic Oil, or olive oil
• 1/4 cup yellow onion, finely chopped
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1 cup Arborio Rice
• 1/3 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 cup plus 1 tablespoon Stonewall Kitchen Sundried Tomato Pesto or Basil Pesto
• Maine Sea Salt and pepper, to taste

directions

1. Pour the chicken stock into a large saucepan.
2. Bring to a boil and then lower heat to medium-low so stock is simmering.
3. In another large saucepan or saute pan melt the 2 Tbsp.of the butter and garlic oil or olive oil over medium heat.
4. Add the yellow onion and saute for about 5 minutes.
5. Add the rice and stir to coat for about 1 minute.
6. Add the wine, stir and allow to evaporate.
7. Add 1 1/2 cups of the stock and stir constantly until it has almost absorbed into the rice.
8. Add remaining stock 1/2 cup at a time, allowing it to absorb. Continue to stir.
9. This will take about 30 minutes.
10. When all the stock has been used, add the remaining butter, Parmesan cheese and Sundried Tomato or Basil Pesto.
11. Stir gently and add the parsley.
12. Serves 4-6.