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Ingredients
| garlic: 1 clove |
| onions: 1/2 (finely chopped) |
| olive oil: 2 Tbl |
| Arborio rice: 1 cup |
| sun-dried tomatoes: 1/3 cup (packed in oil//finely chopped) |
| fresh basil (chopped): 1 Tbl (finely chopped) |
| fresh oregano (leaves): 1 Tbl (finely chopped) |
| Italian parsley: 1 Tbl (finely chopped) |
| sherry (wine): 2 Tbl |
| water: 2 Tbl |
| chicken broth - low sodium: 2 cups |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
Baked Sun-Dried Tomato " Risotto"
Credit: Food.com
User rating:
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Prep Time
15 min -
Cook Time
40 min -
Servings
3 serving(s)
Tags
- Preheat oven to 450°F.
- Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
- Add rice and continue to saute another 2-3 minutes.
- Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
- Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.