Ingredientes para Sun Dried Tomato Risotto
- 6 cups chicken stock
- 2 tablespoons olive oil
- Diced Onion
- 2 cloves garlic, minced
- Arborio Rice
- 1 cup grated Parmesan cheese
- Salt to taste
- Fresh Ground Black Pepper
- Sun Dried Tomato
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Cómo preparar Sun Dried Tomato Risotto
- Rehydrate 1 cup sun-dried tomatoes in a bowl of warm water for 20 minutes. Drain, reserving the water.
- In a saucepan, bring 6 cups of chicken stock to a simmer over low heat. Keep warm.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 medium onion, finely chopped, and cook until translucent, about 5 minutes.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Add 1 ½ cups Arborio rice to the pot. Stir constantly for 1 minute until the grains are well coated in oil.
- Add 1 cup of the warm chicken stock to the rice, stirring constantly until absorbed.
- Continue adding the stock, 1 cup at a time, stirring frequently, and allowing each addition to be absorbed before adding more. This process should take about 20-25 minutes.
- Stir in ½ cup grated Parmesan cheese and ½ cup of the rehydrated sun-dried tomatoes.
- Season with salt and freshly ground black pepper to taste. Add reserved sun-dried tomato water for extra flavor if needed.
- If the risotto is too thick, add a little more stock until it reaches your desired consistency.
- Divide the risotto among serving bowls. Top with the remaining ½ cup Parmesan cheese and ½ cup sun-dried tomatoes.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
27g
Fat
15g
Carbs
17g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Side Dishes Eggs Dairy Rice Vegetables Canadian Dinner Party Cheese Stove Top Dietary Low Cholesterol Healthy 2 Ontario Low In Something Pasta Rice And Grains Taste Mood Savory Equipment Presentation Served Hot
