Sun-Dried Tomato Risotto
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 cups chicken stock or 3 cups low sodium chicken broth
- 2 teaspoons olive oil
- 1⁄3 cup diced onion
- 1 teaspoon minced garlic
- 1 cup arborio rice
- 1⁄2 cup freshly grated parmesan cheese
- salt
- fresh ground black pepper
- 2⁄3 cup rehydrated chopped sun-dried tomato
directions
- Heat the stock in a saucepan and keep hot over low heat.
- Heat the olive oil over medium heat in a separate medium-sized pot.
- Add the onion and cook until it turns translucent, about 5 minutes.
- Add the garlic and cook 1 minute more.
- Add the rice to the onion mixture, stir and turn the heat to low.
- Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
- Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
- The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
- Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
- Season with salt and pepper to taste.
- If the risotto is too thick, add a little more stock until it becomes creamy.
- Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.
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Reviews
-
I'd heard how hard risotto is to make and I've certainly tasted some bland ones, but this is amazing! Such great instructions for a first timer and what wonderful flavour - I didn't really need to add salt & pepper at all, which is unheard of for me! I did use a little more sun dried tomatoes than called for, just because I love them, but other than that I followed the recipe exactly and was rewarded with the best risotto myself or my hubby have ever eaten! Thank you so much for posting Dancer, I can't wait to eat leftovers today for lunch!
RECIPE SUBMITTED BY
Dancer
Guelph, 0