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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