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Summer Entertaining
Risotto with Sun-Dried Tomato or Basil Pesto
Skill
Makes
4
-
6
Servings
Risotto with Sun-Dried Tomato or Basil Pesto
Add to Recipes
Made With Our
Directions
Item No.
573934
Quantity
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Basil Pesto
$8.50
Add to Cart
Item No.
551004
Quantity
1
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Roasted Garlic Oil
$9.95
Add to Cart
Add All to Cart
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.