Sun-Dried Tomato Risotto Recipe

Name: Sun-Dried Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Butter; 2 Tablespoons Olive Oil; 1/2 whole Large Yellow Onion, Diced; 3 cloves Garlic, Minced; 2 cups Arborio Rice, Uncooked; 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced; 1 cup Dry White Wine (optional); 7 cups Low Sodium Chicken Broth; Salt As Needed; Freshly Ground Black Pepper; 1 cup Parmesan, Freshly Grated; 1/4 cups Heavy Whipping Cream; Fresh Basil, Chiffonade (optional)

Servings: persons

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Large Yellow Onion, Diced
3 cloves Garlic, Minced
2 cups Arborio Rice, Uncooked
8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced
1 cup Dry White Wine (optional)
7 cups Low Sodium Chicken Broth
Salt As Needed
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
1/4 cups Heavy Whipping Cream
Fresh Basil, Chiffonade (optional)

1
Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
2
Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
3
Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
4
Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
5
Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done-it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
6
Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!

1396

kcal

Calories

Fat

Carbs

149

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.

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

You need 13 ingredients. The key ingredients include: 4 Tablespoons Butter, 2 Tablespoons Olive Oil, 1/2 whole Large Yellow Onion, Diced, 3 cloves Garlic, Minced, and more.

Yes, Sun-Dried Tomato 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 Risotto

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