Ingredients for Sun Dried Tomato Risotto With Mozzarella
- Vegetable Stock
- Sun Dried Tomato
- 1/2 medium yellow onion, finely chopped
- Arborio Rice
- Mozzarella Cheese
- Parmesan Cheese
- Fresh Basil
- Salt And Pepper
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How to Make Sun Dried Tomato Risotto With Mozzarella
- Prepare the stock: In a large saucepan, bring 6 cups of vegetable stock to a gentle simmer and keep warm.
- Prep the tomatoes: Drain 1/2 cup sun-dried tomatoes packed in oil, reserving 4 tablespoons of the oil. Coarsely chop the tomatoes and set aside.
- Sauté the aromatics: In a large, heavy-bottomed pan or Dutch oven, warm 2 tablespoons of the reserved sun-dried tomato oil over medium heat. Add 1/2 medium yellow onion, finely chopped, and sauté until translucent, about 6 minutes.
- Toast the rice: Add 1 ½ cups Arborio rice to the pan and stir constantly for 1-2 minutes until the grains are translucent around the edges.
- Add the stock gradually: Add 1 cup of warm stock to the rice, stirring constantly until absorbed. Continue adding stock, 1 cup at a time, stirring frequently, until the rice is creamy and al dente (about 20-25 minutes).
- Stir in the cheese and tomatoes: Remove the pan from the heat. Stir in 1 cup shredded mozzarella cheese, the chopped sun-dried tomatoes, and the remaining 2 tablespoons of sun-dried tomato oil.
- Season and serve: Season with salt and freshly ground black pepper to taste. Stir in 2 tablespoons of chopped fresh basil. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
16g
Carbs
11g
