I put risotto, Sun-Dried Tomato Risotto to be specific, on the menu for our first week in VA, and I was SO excited to have it for dinner! Ever since doing food tasting for our wedding, I have been in awe of the creamy, delicious-ness that is risotto! The caterer brought out this rich and luscious butternut squash risotto, and I was sold on both the caterer and this amazing food called risotto I had never tried before.
Every day, that first week in VA, we had different errands to run. In an effort to save time, I opted out of going to a grocery store for food and grabbed what we needed at Target, which had everything on our grocery list, except for one thing – sun-dried tomatoes!
Luckily the draw of risotto beat the lack of sun-dried tomatoes. I began making risotto with no idea what the end result would be… adding a few vegetables here, some pesto there… and voila! Pesto Risotto came to be!
- 4 cups vegetable broth
- 1 Tbs olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup rice
- 1/2 cup dry white wine
- 1/2 cup frozen peas
- 1/2 cup frozen broccoli
- 1/4 cup pesto (add up to 1/2 cup for a stronger flavor)
Bring vegetable broth to a boil in a small pan. Once it boils, cover it and move it to a cool burner.
Pour olive oil into a large hot pot, and saute onion and garlic for 3 minutes. Add rice and stir for 3 minutes. Add wine and stir, until almost absorbed, about 2 minutes. Add hot vegetable broth, 1 cup at a time, stirring constantly.
After the first cup of broth has almost been absorbed, mix in frozen peas and broccoli with 1 more cup of broth. When the liquid is almost absorbed, add another cup of broth, until all of the broth is gone – don’t forget to keep stirring!
Once all of the broth has been mixed in, remove pot from heat and mix in pesto. Allow the risotto to cool for 5 minutes before serving.
Prep time: 30 minutes – 40 minutes active