Sun-Dried Tomato Pesto Risotto Recipe

Name: Sun-Dried Tomato Pesto Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE RISOTTO:; 2 Tablespoons Butter; 1 cup Arborio Rice; 2-1/2 cups Chicken Broth; 1/4 cups Water; 1/4 teaspoons Salt; 1/4 teaspoons Ground Pepper; Parmesan Cheese, For Topping; FOR THE PESTO:; 3/4 cups Sun Dried Tomatoes In Olive Oil; 1/3 cups Pesto With Basil; 1 teaspoon Olive Oil; 1/4 teaspoons Salt

Servings: persons

FOR THE RISOTTO:
2 Tablespoons Butter
1 cup Arborio Rice
2-1/2 cups Chicken Broth
1/4 cups Water
1/4 teaspoons Salt
1/4 teaspoons Ground Pepper
Parmesan Cheese, For Topping
FOR THE PESTO:
3/4 cups Sun Dried Tomatoes In Olive Oil
1/3 cups Pesto With Basil
1 teaspoon Olive Oil
1/4 teaspoons Salt

1
For the risotto:
2
In a large pan or pot, add the butter and heat over low/medium heat. When butter is melted, add the arborio rice. Stir the rice for 2-3 minutes and then add 1 cup of chicken broth. Keep stirring the rice until all chicken broth is absorbed and add 1 more cup. Once that is absorbed, add the remaining 1/2 cup of chicken broth along with the water. Stir in the salt and pepper.
3
Risotto is done when its no longer hard to bite down. Stir in the sun-dried tomato pesto sauce. Serve while warm, topped with Parmesan cheese.
4
For the pesto:
5
In a food processor, blend all of the ingredients and set aside until risotto is complete.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE RISOTTO:, 2 Tablespoons Butter, 1 cup Arborio Rice, 2-1/2 cups Chicken Broth, and more.

Yes, Sun-Dried Tomato Pesto Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Pesto Risotto

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