Preparation Info

Risotto with Sun-Dried Tomato or Basil Pesto

Made With Our

Basil Pesto

Base $7.95
Item: 573934

Sun-Dried Tomato Pesto

Base $7.95
Item: 551215

Roasted Garlic Oil

Base $9.95
Item: 551004



  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 2 Tablespoons of butter and Roasted Garlic 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 remaining butter, Parmesan cheese and Sun-Dried Tomato or Basil Pesto.
  10. Stir gently and add the parsley.