Pesto Sun-Dried Tomato Risotto

• 1 ounce sun-dried tomatoes Not packed in oil)
• 1 cup water
• 2 1/2 cups chicken broth or 2 cubes
• 1 garlic clove, minced
• 4 tablespoons olive oil
• 1 cup arborio rice (available at specialty food shops and some supermarkets)
• 1/4 cup freshly grated parmesan cheese
• finely chopped fresh parsley for sprinkling the risotto if desired
• add 2 teaspoons pesto at end

1. In a small sauce pan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer.
2. In a large saucepan cook the garlic in the oil over moderately low heat, stirring until softened, add the rice, stirring until each grain is coated with oil and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still aldente.(the rice should take about 17 minutes)
3. Stir in the parmesan cheese and salt and peppet to taste and sprinkle the risotto with parsley.

tomatoes, water, chicken broth, garlic, olive oil, arborio rice, freshly grated parmesan cheese, fresh parsley, pesto

Taken from www.epicurious.com/recipes/member/views/pesto-sun-dried-tomato-risotto-50003384 (may not work)