Risotto With Mozzarella And Sun-Dried Tomatoes – a delicious recipe with Vegetable stock, tomatoes, yellow onion, Arborio rice, mozzerella cheese, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a saucepan over medium-high heat, bring the stock to a simmer. Adjust the heat to keep the liquid hot.
2
Drain the sun-dried tomatoes and reserve the oil. Add olive oil if need to the oil from the jar to equal 4 tablespoons. Chop the sun-dried tomatoes and set aside.
3
In a large, heavy saucepan over medium-low heat, warm 2 tablespoons of the reserved oil. Add the onion and saute until transluscent, about 8 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minutes. Add a ladleful of the hot stock, adjust the heat to maintain a simmer and cook, stirring constantly until the liquid is absorbed, about 2 minutes. Continue adding the liquid, a ladleful at a time and stirring constantly until the rice is just tender but slightly firm in the center and mixture is creamy, 20-25 minutes longer.
4
Add the mozzarella, Parmesan, sun-dried tomatoes, chopped basil and the remaining 2 tablespoons oil and season with salt and pepper. Stir to mix well.
5
Serve and garnish with basil leaves.
591
kcal
Calories
18
g
Fat
81
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 1/2 cups Vegetable stock, 1/3 cup oil-packed sun dried tomatoes, 1 yellow onion, chopped, 2 cups Arborio rice, and more.
Yes, Risotto With Mozzarella And Sun-Dried Tomatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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