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
Cuisine: Meat & Poultry
Ingredients: 2 medium zucchini; olive oil; 45 g butter or 45 g margarine; 1 onion, chopped; 1 cup arborio rice; 1 chicken bouillon cube; 2 tomatoes, peeled and chopped; herb-seasoned salt, to taste; 2 garlic cloves, crushed; 50 g sun-dried tomatoes, chopped; 100 g grilled or marinated red capsicums, sliced; 14 cup fresh basil, roughly chopped

Servings: persons

2 medium zucchini
olive oil
45 g butter or 45 g margarine
1 onion, chopped
1 cup arborio rice
1 chicken bouillon cube
2 tomatoes, peeled and chopped
herb-seasoned salt, to taste
2 garlic cloves, crushed
50 g sun-dried tomatoes, chopped
100 g grilled or marinated red capsicums, sliced
14 cup fresh basil, roughly chopped

1
Wash and trim zucchini and cut in half lengthwise.
2
Lay out on a baking tray and brush with olive oil.
3
Grill on medium to high heat and allow zucchini to brown on both sides.
4
Remove from heat, chop into pieces and set aside.
5
In a large saucepan fry the onion in melted butter on medium heat until the onion is transparent.
6
Add the arborio rice and stir until coated with butter.
7
Add 2 cups water, the bouillon cube, tomatoes and herb salt; allow mixture to simmer.
8
The rice will start to absorb the liquid.
9
Stir regularly.
10
Once most of the liquid has been absorbed, add the garlic, sun-dried tomatoes and capsicum.
11
Add up to another 1/2 cup water if needed.
12
Continue to simmer, stirring regularly.
13
When the rest of the liquid has been absorbed and the rice is tender, add the basil and grilled zucchini.
14
Remove risotto from the heat and serve.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 medium zucchini, olive oil, 45 g butter or 45 g margarine, 1 onion, chopped, and more.

Yes, Sun-Dried Tomato Risotto falls under the Meat & Poultry 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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