5 cups good-quality chicken broth, more if needed
1 yellow onion, peeled and chopped
3 tablespoons olive oil (use oil drained from sun-dried tomatoes)
2 cups arborio rice
1/2 cup dry white wine
1 1/4 teaspoons salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 teaspoon fresh-ground black pepper
3 tablespoons pesto (homemade or store-bought)
1/2 cup grated Parmesan cheese

In a heavy-bottomed medium saucepan, bring the broth and 1 cup water to a simmer; reduce heat and keep hot.

Meanwhile, in a large pot over medium heat, saute the onion in the olive oil until translucent, for about 8 minutes. Add the rice to onion and continue to stir until rice begins to turn opaque, for about 2 minutes. Stir in the wine and salt and continue cooking, stirring frequently, until all wine has been absorbed.

Add the sun-dried tomatoes and about 1/2 cup broth to rice and cook, stirring frequently, until broth has been completely absorbed. Rice and broth should bubble gently; adjust heat as needed. Continue cooking and stirring rice, adding broth 1 cup at a time and allowing rice to absorb broth before adding next cupful. After about 25 to 30 minutes, rice should be very tender. You may not need to add all broth, or you may need to add a little more.

Stir in the pepper, pesto and Parmesan, then serve immediately. (If you need to hold risotto for a short while, cover and set aside. To keep steam from falling back down into risotto and making it soggy, place a paper towel over top of pot before placing lid.)

Makes 4 servings.