Sun-dried Tomato Salmon Risotto

I love risotto but I've never made it before. Now that I'm more adventurous I figured I'd give it a go...and it was delicious! The original plan was to have it as a side to salmon but I chose to shred it and mix it together in hopes that maybe my little guys would eat it. It worked...a little anyway.  :-) 

Sun-Dried Tomato Risotto - recipe found on www.pioneerwoman.com. 

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Ingredients

• 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 or Vegetable Broth
•  Salt As Needed
•  Freshly Ground Black Pepper
• 1 cup Parmesan, Freshly Grated
• 1/4 cup Heavy Whipping Cream
•  Fresh Basil (optional)

Preparation Instructions

Heat broth in a saucepan or in a microwave safe pitcher. Set aside.

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.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

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.

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. 

*For the salmon, I just brushed a little bit of olive oil, sprinkled a little salt and pepper over it and baked it at 400 degrees for about 15 minutes. It's ready when it easily flakes.