Risotto with Sun-Dried Tomato or Basil Pesto
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Directions
Item No.
573934
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
551004
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 3-4 cups chicken stock
- 1 Tablespoon Stonewall Kitchen Roasted Garlic 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 Sun-Dried Tomato Pesto or Basil Pesto
- Salt and pepper, to taste
Directions
- Pour the chicken stock into a large saucepan.
- Bring to a boil and then lower heat to medium-low, so stock is simmering.
- In another large saucepan or sauté pan melt 2 Tablespoons of butter and Roasted Garlic Oil over medium heat.
- Add the yellow onion and sauté for about 5 minutes.
- Add the rice and stir to coat for about 1 minute.
- Add the wine, stir and allow to evaporate.
- Add 1 1/2 cups of the stock and stir constantly until it has almost absorbed into the rice.
- Add remaining stock 1/2 cup at a time, allowing it to absorb. Continue to stir. This will take about 30 minutes.
- When all the stock has been used, add remaining butter, Parmesan cheese and Sun-Dried Tomato or Basil Pesto.
- Stir gently and add the parsley.
