Ingredients

• 2 cups (400g) SunRice Arborio Mediterranean Rice
• 2 tblspn oil
• 1 tspn crushed garlic
• 1 onion, chopped
• 4 to 5 cups warm vegetable or chicken stock
• 1 cup semi sun-dried tomatoes, chopped
• 1/2 cup (40g) grated parmesan cheese
• 1/2 cup basil pesto

Instructions

Heat frypan over medium heat, add oil, garlic and onion and cook 2 minutes. Stir in rice and cook 3 minutes, stirring continuously, until rice is well coated and glossy. Add 1 cup of stock at a time, stirring until absorbed before each new addition, about every 5 minutes. Continue until rice is tender, about 25-30 minutes (All stock may not be used). Stir in sun-dried tomatoes in last 5 minutes. Stir in parmesan and pesto and serve immediately.

Tips

Risotto is best made just before serving.
If any risotto is left over, refrigerate and make into risotto balls (see separate recipe).