3 Tbl Butter 1/2 Cup Smoked Sun Dried Tomatoes,
1 Tbl Garlic, Minced -Diced
2 Cups Arborio Rice 1/4 Tsp Black Pepper
1/2 Cup Dry White Wine 3 Tbl Pesto
6 Cups Chicken Stock 1/4 Cup Parmesan
1 1/4 Tsp Salt
In a medium saucepan, bring broth to a boil.
In a large pot, melt butter. Add the garlic and cook until fragrant, being careful not to burn. Add the rice and stir until opaque. Add the wine and cook until absorbed. Add salt, pepper and 1 ladle of stock. Cook until absorbed. Add tomatoes and 1 ladle of stock, cook until absorbed. Continue to add 1 ladle of stock at a time and cook until absorbed - repeat until the rice is to your preferred doneness. If you need more liquid, microwave water until hot and use it one ladle at a time. When done, turn off heat and stir in pesto and Parmesan cheese.