Sun-Dried Tomato Risotto

Okay, I made this quite some time ago but I just never got around to posting the recipe. It takes a lot of TLC but it is 110% worth it!!!

Total time: 1 hour

Serves 10 as a side or 5 as a main dish

Ingredients:

4 Tbs butter

2 Tbs olive oil

1/2 whole large yellow onion, diced

3 cloves garlic, minced

2 cups arborio rice, uncooked

8 whole sundried 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

1/4 cups heavy whipping cream

fresh basil (optional)

Directions:

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 the 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 cheese and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with staek, chicken, or fish.

Recipe via Pioneer Woman