oftt

Sun-Dried Tomato, Zucchini and Pesto Risotto

Print Email

6 cups canned low-sodium vegetable broth or homemade stock, more if needed
3 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
1 teaspoon minced garlic
1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup dry-packed sun-dried tomatoes, chopped into 1/4" pieces
1 cup frozen peas
1 cup diced zucchini
1 cup shredded Asiago cheese
1/4 cup store-bought or homemade pesto
1/4 cup fresh chopped basil
1/3 cup grated Parmesan

In a medium saucepan, bring the broth to a simmer. In a large pot, heat the oil over medium heat. Add the zucchini and garlic, stirring occasionally for about 5 minutes.

Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.

After about 20 minutes add the frozen peas and more broth. Continue adding broth and stirring until the peas are cooked and the rice is tender, about 5-10 minutes. You may not need to use all of the liquid, or you may need more broth or some water.

Once the rice is done and most of the liquid absorbed, stir in the pepper, pesto, Parmesan and 2/3 cup of Asiago. Stir until the cheese has melted and fully integrated into the risotto. Divide the risotto into 4-6 servings. Sprinkle with additional Asigo and fresh basil.

Serve immediately. 

 

restaurant news

A Santa Ynez Wine Country Find: Industrial Eats
Southern California
by Lisa Dinsmore

ieentranceI just love the food and wine community on social media. They find all the coolest and latest places to go when you head out on the road. While our trips to wine country always center on finding...

Read more...
A Trip to the Loveless Cafe - TN
Mid-Atlantic
by Rachel Parker

lovelessbiscuitsIn my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...

Read more...
Morels in the Grove
Los Angeles
by Carolan Nathan

morelsoutside.jpgIt seems everywhere we look nowadays, our eyes light upon a charming French style eaterie, usually simple as that is the underpinning of any bistro of repute. I, for one, am glad of this trend...

Read more...
The Golden State
Los Angeles
by Laraine Newman

believer2010.gifI recently joined Facebook and that is another story for another time, but its relevant to what I’m telling you because I’ve never made a friend this way until recently.

I was reading my favorite...

Read more...