Risotto with Sun-Dried Tomato or Basil Pesto
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Directions
Item No.
573934
Item No.
551215
Item No.
551004
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.
