Sun-Dried Tomato Risotto

Name: Sun-Dried Tomato Risotto
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio Rice, Uncooked; 10 servings Freshly Ground Black Pepper; 4 Tbsps Butter; 3 cloves Garlic, Minced; 59 milliliters Heavy Whipping Cream; 2 liters Low Sodium Chicken Broth; 2 Tbsps Olive Oil; 237 milliliters Parmesan, Freshly Grated; 10 servings Salt As Needed; 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced; 1 whole Large Yellow Onion, Diced

The recipe Sun-Dried Tomato Risotto could satisfy your Mediterranean craving in about 1 hour and 5 minutes. For $1.27 per serving, you get a side dish that serves 10. One portion of this dish contains about 10g of protein, 13g of fat, and a total of 302 calories. It is a good option if you're following a gluten free diet. A mixture of onion, pepper, parmesan, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

Ingredients you will need

Broth

Equipment you will use

Microwave

Sauce Pan

Heat butter and olive oil in a large pot or dutch oven over medium heat.

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Olive Oil

Butter

Equipment you will use

Dutch Oven

Add onions and garlic and cook for 3 to 4 minutes.

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Garlic

Onion

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

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Rice

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed.

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Wine

Add in minced sundried tomatoes and stir. 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.

Ingredients you will need

Sun Dried Tomatoes