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