| Sundried Tomatoes and Pesto Risotto | ||
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Prep. Time: 10 minutes Cook Time: 37 minutes 5 cups Cento Low-Sodium Chicken Broth 1 cup water, more if needed 3 tbsp Cento Imported Olive Oil 1 medium onion, chopped 16 oz Bellino Arborio Rice ½ cup dry white wine 1 ¼ tsp salt ½ cup Cento Sundried Tomatoes, chopped ¼ tsp Cento Ground Black Pepper 3 tbsp Bellino Pesto Sauce ¼ cup Cento Grated Parmesan Cheese, more for serving |
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| In a medium pot, bring broth and water to a simmer. In a large sauce, heat oil over medium-low heat. Add onion and cook until translucent, about 5 minutes, stirring occasionally. Add rice and stir until rice becomes opaque, about 2 minutes. Stir in wine and salt; cook until wine is absorbed, stirring frequently. Add sundried tomatoes and ½ cup of simmering broth to rice; stirring continually, until broth has been completely absorbed. The rice and broth should bubble gently; adjust heat as needed. Continue cooking rice, adding ½ cup broth at a time. Allow broth to be completely absorbed before adding additional broth. If rice reaches desired consistency before all broth is used, discard remaining broth. Cook 25 - 30 minutes or until tender. Stir in pepper, pesto and cheese. Serve risotto with additional cheese for topping. Serves 8-10. |