Recipe

		Risotto with Sun-Dried Tomatoes and Pecorino
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

12 sun-dried tomatoes, not in oil

2 tbsp olive oil

1 large onion, finely chopped

6 garlic cloves, finely chopped

2 cup arborio

6 cups light chicken stock

2 tbsp chopped fresh flat parsley

1 1/2 cup pecorino, graded

olive oil

Place sun-dried tomatoes in a bowl and add boiling water adn cover for 30 min until soft. Drain and shred thinly, set aside. Heat the oil in a large pan over medium heat, add onion and cook until softened then add garlic, cook for 30 sec then add rice, cooking until well coated, about 2 min. Add a 1/2 cup of stock to rice and cook stiring consitantly until most of the stock is absorbed. About half way through cooking stir in sun-dried tomatoes. Continue adding 1/2 cup of stock at a time until rice is firm to the bite and creamy consistency. Remove from heat stir in parsley and cheese and drizzle olive oil, season with salt and pepper. Serve