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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.”

Ingredients Nutrition


  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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