Italian food is starting to become a big time favorite of mine. Don’t get me wrong I still love my Mexican food but I’m leaning a lot towards pasta these days.

Almost two weeks ago, I went to lunch with a couple of my co-workers to a nice Italian restaurant called Mia Bella in Vintage Park outside of Houston.One of them ordered pan seared tilapia on top of sun-dried tomato pesto risotto. You catching on yet….? She wanted us to try this risotto from her plate and I happily obliged. Oh my gosh! It was the best risotto I have ever eaten in my life hands down. Trust me when I say that it was just that good. She even offered me another bite but I knew that if I started with a second bite she just might not have any left over to eat for herself.

I wanted to know what was in the risotto or more like NEEDED to know how I could attempt it at home. I checked out the menu on line and went to the store to attempt a new version of this risotto. They may have added more olive oil and cheese but I figured I wanted the actual risotto to be the stand out in this dish.

ENJOY

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Sun-dried Tomato Pesto Risotto

Yield: 4-6 side servings

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Instructions

FOR THE RISOTTO
In a large pan or pot add the butter and heat over low/med heat.
When butter is melted add the arborio rice.
Stir the rice for 2-3 minutes and then add 1 cup of chicken broth.
Keep stirring the rice until all chicken broth is absorbed and add 1 more cup.
Once that is absorbed add the remaining 1/2 cup of chicken broth along with the water.
Stir in the salt and pepper.
Risotto is done when its no longer hard to bite down
Stir in the sundried tomatoes with pesto sauce.
Serve while warm.

FOR THE PESTO SAUCE
In a food processor blend all of the ingredients and set aside until risotto is complete.

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