Sun-Dried Tomato & Fontina Risotto Recipe

Name: Sun-Dried Tomato & Fontina Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken broth (or any good broth); 1/2 cup dry white wine; 2 tablespoons unsalted butter; 1 tablespoon oil (from container of sundried tomatoes); 1/3 cup onion, finely minced (or shallots or leeks or any combination); 1 1/2 cups arborio rice; 1/2 cup sun-dried tomato, coarsely chopped (use tomatoes packed in oil); 1 tablespoon tomato paste; 4 ounces Fontina cheese (rind removed, diced fine); 1 tablespoon fresh parsley, chopped; 2 tablespoons parmesan cheese, grated (use the best quality possible)

Servings: persons

5 cups chicken broth (or any good broth)
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon oil (from container of sundried tomatoes)
1/3 cup onion, finely minced (or shallots or leeks or any combination)
1 1/2 cups arborio rice
1/2 cup sun-dried tomato, coarsely chopped (use tomatoes packed in oil)
1 tablespoon tomato paste
4 ounces Fontina cheese (rind removed, diced fine)
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese, grated (use the best quality possible)

1
Bring the broth to a steady simmer in a saucepan.
2
In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
3
Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
4
Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
5
Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
6
After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.

990

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups chicken broth (or any good broth), 1/2 cup dry white wine, 2 tablespoons unsalted butter, 1 tablespoon oil (from container of sundried tomatoes), and more.

Yes, Sun-Dried Tomato & Fontina Risotto falls under the Soups & Stews 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.

Sun-Dried Tomato & Fontina Risotto

How did you like this recipe?

Frequently Asked Questions