Sun-dried Tomato Risotto

I know...a pot of rice with something funny looking in it doesn’t look like anything special, but
I made this last night and Dick and I both loved it! I found this on a great blog: www.thepioneerwoman.com . She is worth reading for many reasons, so check her out.

Her recipe, with my comments...

Sun-dried Tomato Risotto

Prep time: 5 minutes
Cook time: 1 hour
Difficulty: easy
Servings: 10
4 Tbs butter
2 Tbs olive oil
½ whole large yellow onion, diced
3 cloves garlic, minced
2 c Arborio rice, uncooked
8 whole sun-dried tomatoes packed in oil, drained and minced
(I used a jar of tomato and basil bruschetta, drained. It could have used 2 jars!)
1 c dry white wine (optional)...yeah, right!
7 c low sodium chicken broth
salt as needed
freshly ground black pepper
1 c Parmesan, freshly grated
1/4 c heavy whipping cream
fresh basil, chiffonade (optional)

Preparation instructions:
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 3-4 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 sun-dried tomatoes (drained bruschetta) and stir.

Then begin adding 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 6-8 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 and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!...PW (Pioneer Woman)

~~This is very easy, but it does take about an hour or longer to get all that rice cooked.　

Bon appetit, y'all!