Pesto Risotto or Rice Salad
extra virgin olive oil
1 onion, finely chopped,
1 c Arborio rice or long-grain white rice, Arborio will make a risotto salad that is slightly stickier
2 c boiling water,
6 sun-dried tomatoes cut in small pieces,
½ red onion, thinly sliced,
3 tbsp lemon juice,
2-3 tbsp SUNSHINE FARM Pesto
Heat 1 tbsp olive oil in a saucepan and add onion, cook until tender. Add rice and stir to coat with oil for about 2 min. Add boiling water, cover and simmer at low heat for 20 min until rice is tender and water absorbed. Cool rice for about 5 min.
In a large bowl, combine sun-dried tomatoes, red onion, lemon juice and 2 tbsp of olive oil. Fork in the rice, add the pesto and mix ingredients thoroughly. Cover bowl and let cool to room temperature.
To serve, decorate with basil leaves and grated Parmesan. Serve at room temperature not chilled.
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