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Risotto With Sun-Dried Tomatoes

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“A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the broth and maintain at a simmer.
  2. In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
  3. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
  4. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
  5. When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
  6. Serve at once.

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