Pesto Sun Dried Tomato Risotto Food

SUN-DRIED TOMATO AND PESTO RISOTTO

Steps:

• In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, 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.
• Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice.
• You may not need to use all of the liquid, or you may need more broth or some water. Stir in the pepper, pesto, and Parmesan. Serve the risotto with additional Parmesan.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

SUN-DRIED TOMATO RISOTTO

Steps:

• Dilute broth with water and set aside.
• Heat olive oil in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes or until translucent.
• Add risotto and saute with mixture for 2 minutes, until rice is crackling and slightly brown.
• Add 1 cup of broth liquid, salt and pepper. Stir constantly until all liquid is absorbed by the rice.
• Add basil, parsley, and sun dried tomatoes.
• Continue adding broth 1 cup at a time, until all liquid is absorbed, stirring constantly.
• Risotto will be tender and slightly creamy when done.
• Stir in freshly grated parmesan and serve.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Beat together cream cheese and butter in food processor (or beaters).
• Add the onion.
• Line a 2 cup margarine tub, or bowl, with plastic wrap.
• Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
• Top with ½ of the pesto and tomatoes.
• Repeat layers.
• Top with cream cheese mixture.
• Spread layers to the edge of the bowl, so they will show through when unmolded.
• Refrigerate for several hours or overnight.
• Unmold onto serving plate.
• Serve with baguette slices or your favourite crackers.