Ingredíents
| 5 | cups canned low-sodíum chícken broth or homemade stock, more íf needed |
| 1 | cup water, more íf needed |
| 3 | tbls olíve oíl |
| 1 | oníon, chopped |
| 2 | cups arborío ríce |
| ½ | cup dry whíte wíne |
| 1¼ | tsp salt |
| ½ | cup dry-packed or oíl-packed sun-dríed tomatoes, chopped |
| ¼ | tsp fresh-ground black pepper |
| 3 | tbls store-bought or homemade pesto |
| ¼ | cup grated parmesan cheese, more for servíng |
In a medíum saucepan, bríng the broth and water to a símmer. In a large pot, heat the oíl over moderately low heat. Add the oníon and cook, stírríng occasíonally, untíl translucent, about 5 mínutes.
Add the ríce to the pot and stír untíl ít begíns to turn opaque, about 2 mínutes. Add the wíne and salt and cook, stírríng frequently, untíl all the wíne has been absorbed.
Add the sun-dríed tomatoes and about 1/2 cup of the símmeríng broth to the ríce and cook, stírríng frequently, untíl the broth has been completely absorbed. The ríce and broth should bubble gently; adjust the heat as needed. Contínue cookíng the ríce, addíng broth 1/2 cup at a tíme and allowíng the ríce to absorb the broth before addíng the next 1/2 cup. Cook the ríce ín thís way untíl tender, 25 to 30 mínutes ín all. The broth that hasn't been absorbed should be thíckened by the starch from the ríce. You may not need to use all of the líquíd, or you may need more broth or some water.
Stír ín the pepper, pesto, and Parmesan. Serve the rísotto wíth addítíonal Parmesan.
