Sun-Dried Tomato Risotto With Mozzarella – a delicious recipe with vegetable stock, tomato, onion, arborio rice, mozzarella cheese, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
2
In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
3
Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
4
Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.
557
kcal
Calories
13
g
Fat
82
g
Carbs
28
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.
How did you like this recipe?
Thank you — your rating has been saved!
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 sun-dried tomato, 1 onion, chopped, 2 cups arborio rice, and more.
Yes, Sun-Dried Tomato Risotto With Mozzarella 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
