Sun-Dried Tomato Risotto

1. 1

   Heat the stock in a saucepan and keep hot over low heat.

2. 2

   Heat the olive oil over medium heat in a separate medium-sized pot.

3. 3

   Add the onion and cook until it turns translucent, about 5 minutes.

4. 4

   Add the garlic and cook 1 minute more.

5. 5

   Add the rice to the onion mixture, stir and turn the heat to low.

6. 6

   Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

7. 7

   Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

8. 8

   The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

9. 9

   Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.

10. 10

    Season with salt and pepper to taste.

11. 11

    If the risotto is too thick, add a little more stock until it becomes creamy.

12. 12

    Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.