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Ingredients
| chicken broth: 5 1/2 cups |
| sun-dried tomatoes: 1/3 cup (oil packed) |
| onions: 1 (chopped) |
| Arborio rice: 2 cups |
| mozzarella cheese, nonfat (shredded): 1 cup |
| parmesan cheese (grated): 1 cup |
| fresh basil (chopped): 1/4 cup |
| salt: 1 dash |
| black pepper: 1/8 tsp |
Risotto with Sun-Dried Tomatoes and Mozzarella
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- 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.
- In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
- 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.
- 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.