4 Servings
4 cups (946 ml) low sodium chicken broth
2 tablespoons (30 ml) olive oil
1/2 cup (80 g) onion, chopped
1/2 cup (75 g) yellow bell peppers, chopped
1 1/2 cups (300 g) Arborio rice
1/2 cup (120 ml) white wine
1/4 cup (28 g) oil-packed sun-dried tomatoes, drained
Heat the broth in a large saucepan to almost boiling; reduce heat and keep hot.
Saute the onion and pepper in the olive oil in a large skillet or Dutch oven until softened.
Add the rice and saute until translucent, but not brown.
Add the wine and simmer until liquid is almost completely absorbed.
Add 1 cup (235 ml) of the broth and simmer until liquid is almost completely absorbed, stirring occasionally.
Continue adding broth 1 cup (235 ml) at a time, stirring frequently and allowing it to cook until liquid is absorbed after each addition.
After all broth is added, stir until rice is tender, about 20 minutes total cooking time.
Stir in sun-dried tomatoes and simmer until heated through.
