Sun-Dried Tomato Risotto

Ingredients

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• ½ whole Large Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 2 cups Arborio Rice, Uncooked
• 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced
• 1 cup Dry White Wine (optional)
• 7 cups Low Sodium Chicken Broth
• Salt As Needed
• Freshly Ground Black Pepper
• 1 cup Parmesan, Freshly Grated
• ¼ cups Heavy Whipping Cream
• Fresh Basil, Chiffonade (optional)

Preparation Instructions

Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!