• 4 tbsp. Olive Oil 
• 0.5 cup  Onion, minced
• 2.5 cups  Arborio Rice 
• 0.5 cup White Cooking Wine
• 0.75 cup  Roland Sun-Dried Tomatoes, drained and chopped
• 7 cups  Chicken stock, very hot
• 0.25 cup  Parmesan cheese, grated
• 0.33 cup  Pesto
•  Fine Sea Salt 
•  Black pepper, ground 

1. Sauté the onion in olive oil over medium heat until it is soft and translucent (do not
brown).
2. Add the Arborio rice, stirring for 3-5 minutes.
3. Add the white cooking wine, sun-dried tomatoes, and 1 cup of the hot chicken stock.
Stir just enough to mix in the liquid. Reduce the heat to medium/medium low (just
enough to keep a fast simmer/slow boil going).
4. As the liquid is absorbed, keep adding the hot chicken stock, one cup at a time,
stirring only briefly after the liquid is added, until the rice is al dente (creamy and
only slightly firm). Note: You may not use all of the chicken stock, this is normal.
5. Remove from heat and fold in the Parmesan cheese and pesto. Season with sea salt
and pepper to taste.