Sun-Dried Tomatoes Risotto

    (161)
    45 minutes

    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.


    154 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (161)

    Reviews in English (118)

    by
    47

    This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the idea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin.  -  09 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    36

    We loved this-served it with Feta Chicken and it was a smash.  -  08 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    27

    We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe again as a main or side dish!  -  13 Nov 2002  (Review from Allrecipes USA and Canada)

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