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Risotto with Sundried Tomato Pesto or Basil Pesto View Larger

Risotto with Sundried Tomato Pesto or Basil Pesto



  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 sauté pan melt the 2 tablespoons of the butter and Roasted Garlic Oil or olive oil over medium heat.
  4. Add the yellow onion and sauté 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. This will take about 30 minutes.
  9. When all the stock has been used, add the remaining butter, Parmesan cheese and Sun-Dried Tomato or Basil Pesto.
  10. Stir gently and add the parsley.
  11. Serves 4-6.


In Stock

Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto Item: 551215 $7.95


available to purchase September 05, 2014.

Basil Pesto
Basil Pesto Item: 573934 $7.95