Imagine twirling your fork into a luxurious, velvety risotto that bursts with the intense flavors of sun-dried tomatoes and aromatic pesto - a dish that transforms ordinary weeknight cooking into a gourmet experience. This Sun-Dried Tomato and Pesto Risotto isn't just a meal; it's a culinary journey that will transport your taste buds straight to the sun-drenched hills of Italy, all without leaving your kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup pesto
- 1/2 cup onion, diced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm the vegetable broth in a separate saucepan and keep it simmering on low heat. This ensures the broth is ready to be added gradually during risotto preparation.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add Arborio rice to the pan and toast the grains for 2 minutes, stirring constantly. This helps the rice develop a nutty flavor and creates a protective coating around each grain.
- Begin adding warm vegetable broth to the rice, one ladleful at a time. Stir continuously and allow each ladleful to be absorbed before adding the next. This slow process helps release the rice's starches, creating a creamy texture.
- After about 18-20 minutes of gradual broth addition, when rice is almost tender, fold in chopped sun-dried tomatoes and continue cooking.
- When rice reaches a creamy, al dente consistency, remove from heat. Stir in pesto and grated Parmesan cheese, mixing thoroughly.
- Season with salt and pepper to taste. Let the risotto rest for 2-3 minutes to allow flavors to meld and texture to settle.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese and fresh herbs if desired.
Tips
- Use high-quality Arborio rice and ensure it's toasted before adding liquid to develop a deeper flavor profile.
- Always use warm broth and add it gradually - this is the key to achieving that signature creamy risotto texture.
- Stir consistently but not obsessively; allow the rice to interact with the liquid while preventing sticking.
- Remove the risotto from heat when it's still slightly al dente, as it will continue cooking from residual heat.
- Fresh ingredients make a huge difference - use freshly grated Parmesan and high-quality pesto for maximum flavor impact.
- Let the risotto rest for a few minutes after cooking to allow the starches to settle and create the perfect consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
