Risotto kit with sun dried tomatoes, mushrooms and pines

Ingredients

• 20 gr sun dried mushrooms
• 40 gr sun dried tomatoes
• 200 gr arborio rice
• 1 tsp herbs
• 10 gr pines
• 1 Tbsp olive oil
• 1 (small) onion
• 10 cl white wine
• 40 cl broth
• salt
• pepper
• 50 gr grated parmesan

Materials

• 400 ml jar
• ribbon

Preparation

• Chop the sundried tomatoes into small pieces. Put rice, herbs, sundried tomatoes, pine nuts and mushrooms into the jar and close it.
• Create a tag for your risotto jar, then write the instructions in one of the sides. Make a hole in the tag, put the ribbon through it, and tie it around the cookie jar.
  
• Risotto: Cut the onion into small pieces. Sauté the onion in olive oil until soft. Add the risotto rice and stir with a wooden spoon until the rice is transparent. Cook, stirring constantly to avoid burning.
• Add the wine and stir well until the liquid has been absorbed completely. Add the half of broth, a dash of salt and pepper. Continuously stir until rice absorbs most of the liquid.
  
• As the moisture gets absorbed, add the remaining broth. When the liquid has been absorbed, add the parmesan cheese and mix.
• Done! Sprinkle with pine nut before serving, if desired!