Name: Sun-Dried Tomato Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 5 c. low-sodium vegetable or chicken stock -; 10 oz. jar sun-dried tomatoes packed in olive oil, chopped -; 1 clove garlic, minced -; 1 large onion, chopped -; Kosher salt -; Freshly ground black pepper -; 1 1/2 c. arborio rice -; 1 c. dry white wine -; 1 1/2 c. grated pecorino -; 2 tbsp. unsalted butter -; 1/4 c. chopped fresh basil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sun-Dried Tomato Risotto

1. 5 c. low-sodium vegetable or chicken stock -

2. 10 oz. jar sun-dried tomatoes packed in olive oil, chopped -

3. 1 clove garlic, minced -

4. 1 large onion, chopped -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1 1/2 c. arborio rice -

8. 1 c. dry white wine -

9. 1 1/2 c. grated pecorino -

10. 2 tbsp. unsalted butter -

11. 1/4 c. chopped fresh basil -

How to cook deliciously - Sun-Dried Tomato Risotto

1. Stage

Preheat oven to 425°. In a medium saucepan, warm vegetable stock over low heat.

2. Stage

In a small Dutch oven over medium-high heat, add sun-dried tomatoes with oil, garlic, onions, salt, and pepper. Sauté for 2 minutes, stirring with a wooden spoon. Add the rice and wine and stir until wine is absorbed, about 2 minutes. Reduce to low heat and ladle 3 cups warm stock in 1 cup increments; continuously stir until rice absorbs most of the liquid, 5 to 7 minutes.

3. Stage

Stir in last 2 cups of stock and place lid on Dutch oven. Bake for 15 minutes.

4. Stage

Remove from oven. Stir in cheese and butter until creamy. If the risotto is too thick, add in a splash of stock. Garnish with basil and serve immediately.