Sundried Tomato Risotto

• 4 cups Low Sodium Chicken Or Vegetable Stock
• 1 Tablespoon Olive Oil
• 1/2 whole Medium Onion, Finely Chopped
• 1 cup Arborio Rice
• 1 cup Dry White Wine Or Dry Vermouth
• 1 cup Sun-dried Tomatoes, Finely Chopped
• 1/2 cups Heavy Cream
• 13 cups Grated Parmigiano Cheese

1. Bring stock to a simmer in a stockpot or saucepan over medium-low heat.
2. If you turn the heat up too high, youll risk boiling away the stock.
3. In a heavy bottomed pot, heat the olive oil over a medium flame.
4. Add the onions and cook 5-10 minutes, or until they begin to look translucent.
5. Add the rice and cook about one minute, stirring to combine with onion mixture.
6. Add the white wine and stir until absorbed, which should take up to five minutes (or less).
7. When absorbed, add 1/2 cup of the hot stock, stirring until the liquid is absorbed.
8. Add another 1/2 cup of stock and stir until until the liquid is absorbed.
9. Repeat this process until the mixture is creamy and rice is chewy, which should take about 20 minutes.
10. Remove the pan from heat and stir in the sundried tomatoes, cream and parmesan cheese until heated through.
11. Serve immediately.

chicken, olive oil, onion, rice, white wine, tomatoes, heavy cream, parmigiano cheese

Taken from tastykitchen.com/recipes/main-courses/sundried-tomato-risotto/ (may not work)