Makes 4 servings.
Ingredients:
- 2 tablespoons butter or 4 ½ tsp of Olive~Me & Co.’s Pesto Olive Oil (plus one more tablespoon set aside)
- ½ onion, diced
- 3 cloves garlic, minced
- 1 cups arborio or medium-grain rice
- 4 whole sundried tomatoes, drained and minced (about 1/2 cup)
- 1/2 cup dry white wine
- 4 cups low sodium chicken broth (homemade if possible)
- salt and pepper, to taste
- 1/2 cup grated Parmesan, plus more for garnish
- fresh basil (optional)
Directions:
- Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.
- Heat butter and Olive~Me & Co.’s Pesto olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes until translucent. Add rice and stir 3 minutes. Add wine; stir until almost absorbed, about 2 minutes. Add in minced sundried tomatoes and stir.
- Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes. The rice should have a slight bite to it, but not be crunchy at all.
- Remove from heat, then stir in Parmesan. Season with salt and pepper as needed. Garnish with more Parmesan cheese and chopped basil.
