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Sun-dried Tomato Risotto
Sun-dried Tomato Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3
Ingredients
For the pesto
  • ½ cup jarred sun-dried tomato halves, drained
  • 6 grape or cherry tomatoes
  • 1 cup fresh basil leaves
  • 1 garlic clove
  • 1 tsp balsamic or red wine vinegar
  • ½ cup grated parmesan cheese
  • ½ cup walnuts
  • salt and pepper
  • ½ cup extra virgin olive oil
For the risotto
  • 1 cup arborio rice
  • 1 qt vegetable broth
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2 tbsp butter
  • ½ cup white wine
  • salt and pepper
  • ½ cup grated parmesan cheese
  • ½ cup halved cherry tomatoes
Instructions
For the pesto
  1. In an 8 cup food processor, add the sun-dried tomatoes, cherry tomatoes, basil, garlic, vinegar, parmesan, walnuts, and a pinch of salt and pepper. Pulse a few times. Turn the food processor on high and use the vent hole to slowly pour in the oil while the food processor runs. Taste and see if it needs salt or more olive oil. Set aside.
For the risotto
  1. In a medium bowl, add the arborio rice and cover with cold water about a half inch. Let this sit for five minutes. Heat the vegetable broth in a medium pot over high heat and then bring down to a simmer on low.
  2. Once the broth is simmering, heat a large skillet over medium high heat. Add the butter and melt. Add the onion and cook, stirring frequently until the onion is translucent. Add the garlic and cook one minute more.
  3. Drain the rice in a colander, reserving the starchy liquid in a bowl. Pour the drained rice into the pan with the onion and toast for two minutes, stirring continuously to keep the rice from burning. Add the starchy liquid to the rice mixture, stirring continuously until all the liquid is absorbed. Add the white wine, stirring continuously until all the liquid is absorbed. Add a pinch of salt and turn the heat down a hair to medium.
  4. Scoop about a half cup of the simmering broth into the risotto, stirring continuously until liquid is absorbed. Continue to do this for twenty minutes until the risotto is tender, adding a pinch of salt each time. Add the cheese and stir. Add a half cup of the pesto to the risotto and stir for a minute just to warm. Serve immediately, topped with the cherry tomatoes.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/05/28/sun-dried-tomato-risotto/