Sundried Tomato and Oregano Risotto
Unique flavors of oregano and sundried tomato
- 1.5 cup Arborio Rice
- 2 liters Chicken Stock
- 1 cup White Wine
- 2 tbsp Olive Oil
- 1 cup Red Onion
- 7 pcs Sundried Tomatoes
- 60 ml Fresh Oregano Leaves
- 2 Cloves of Garlic
- 2 tbsp Cannabis Butter
- .5 cup Parmesan Cheese
Put stock in a pot and start heating up to a low simmer.
Chop onions, tomatoes, oregano, and garlic. Set aside.
Heat pan, add oil and sauté red onions until translucent.
Add garlic and sundried tomatoes and cook for 2-3 minutes.
Add arborio rice and stir around ingredients.
Add all the wine and deglaze the pan until all liquid is absorbed into the rice.
Add 1 cup at a time of stock until rice is absorbed.
Continue adding stock until rice is soft and edible.
Add oregano and parmesan cheese and incorporate.
Add cannabis butter and incorporate until fully incorporated.
Serve, Eat Well, and Be Happy.