Risotto with Sun-Dried Tomatoes and Mozzarella recipe

All Recipes Main Dish Recipes Rice Risotto Recipes

Ingredients

5 ½ cups vegetable stock
⅓ cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste

Nutrition Info

429 calories
carbohydrate: 66.1 g
cholesterol: 29.4 mg
fat: 10.4 g
fiber: 1.7 g
protein: 16.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 639.3 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.

  2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent, about 6 minutes.

  3. Add rice to the frying pan and stir until white spots appear in the center of the grains, about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed, about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.

  4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Recipe Yield

6 servings

Recipe Note

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.

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