Sun-Dried Tomato Risotto

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 whole Large Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 2 cups Arborio Rice, Uncooked
• 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced
• 1 cup Dry White Wine (optional)
• 7 cups Low Sodium Chicken Broth
• Salt As Needed
• Freshly Ground Black Pepper
• 1 cup Parmesan, Freshly Grated
• 1/4 cups Heavy Whipping Cream
• Fresh Basil, Chiffonade (optional)

1. Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
2. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
3. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
4. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
5. Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done-it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
6. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!

butter, olive oil, yellow onion, garlic, arborio rice, tomatoes, white wine, chicken broth, salt, freshly ground black pepper, parmesan, ubc, fresh basil

Taken from tastykitchen.com/recipes/sidedishes/sun-dried-tomato-risotto/ (may not work)