Risotto with Sun-Dried Tomatoes and Mozzarella

Name: Risotto with Sun-Dried Tomatoes and Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 59 milliliters chopped fresh basil; 79 milliliters oil-packed sun-dried tomatoes; 1 onion, chopped; 237 milliliters grated Parmesan cheese; 6 servings salt and pepper to taste; 237 milliliters shredded mozzarella cheese; 1 liters vegetable stock

You can never have too many Mediterranean recipes, so give Risotto with Sun-Dried Tomatoes and Mozzarellan a try. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 10g of fat, and a total of 391 calories. This recipe serves 6. Plenty of people really liked this main course. If you have onion, mozzarella cheese, oil-packed sun-dried tomatoes, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.

Ingredients you will need

Sun Dried Tomatoes

Stock

Tomato

Cooking Oil

Equipment you will use

Sauce Pan

In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.

Ingredients you will need

Tomato

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.

Ingredients you will need

Stock

Grains

Rice

Equipment you will use

Frying Pan

Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.

Ingredients you will need

Sun Dried Tomatoes

Mozzarella

Parmesan

Salt And Pepper

Tomato

Basil

Cooking Oil

Mix well and serve.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

473milliliters

Arborio rice 59milliliters

chopped fresh basil 79milliliters

oil-packed sun-dried tomatoes 1

onion, chopped 237milliliters

grated Parmesan cheese 6servings

salt and pepper to taste 237milliliters

shredded mozzarella cheese 1liters

vegetable stock

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.