Sun-Dried Tomatoes Risotto

    Sun-Dried Tomatoes Risotto


    154 people made this

    This is a great risotto when you have the time. It is not a lot of work but it can take a while to cook. The sun-dried tomatoes are complemented by mozzarella and parmesan cheese.

    Serves: 6 

    • 5 1/2 cups(1375ml) vegetable stock
    • 1/3 cup oil-packed sun-dried tomatoes
    • 1 onion, diced
    • 2 cups (400g) Arborio rice
    • 120g grated mozzarella cheese
    • 120g grated Parmesan cheese
    • 1/4 cup diced fresh basil
    • 1 pinch salt and pepper, to taste

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large saucepan bring the vegetable stock to a simmer. While the stock is heating drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
    2. In a large frying pan warm 2 tablespoons of oil from the tomatoes then add onion and saute until translucent; about 6 minutes.
    3. Add rice to the frying pan and stir until white spots appear in the centre of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock a ladleful at a time until the rice is tender and the mixture is creamy; approximately 20 to 25 minutes.
    4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, diced basil, salt and pepper. Mix well and serve.

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