sun dried tomato risotto

Name: Sun Dried Tomato Risotto
Ingredients: 3 cup(s) vegetable stock; 3 cup(s) water; 3 tablespoon(s) olive oil, extra virgin; 1 large onion, chopped; 4 clove(s) garlic, minced; 1 cup(s) risotto, uncooked; 1/2 cup(s) sun dried tomatoes, oil packed, drained & chopped; 1 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/4 cup(s) basil, fresh, chopped; 1 tablespoon(s) parsley flakes; 1/4 cup(s) parmesan cheese, fat-free

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmm!

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(1 rating)

Ingredients For sun dried tomato risotto

3 c

vegetable stock
3 c

water
3 Tbsp

olive oil, extra virgin
1 lg

onion, chopped
4 clove

garlic, minced
1 c

risotto, uncooked
1/2 c

sun dried tomatoes, oil packed, drained & chopped
1 1/4 tsp

salt
1/4 tsp

pepper
1/4 c

basil, fresh, chopped
1 Tbsp

parsley flakes
1/4 c

parmesan cheese, fat-free

How To Make sun dried tomato risotto

1
Mix stock & water, set aside.

2
Heat oil in a saucepan over medium heat. Add onion & garlic, saute until translucent, about 5 minutes.
3
Add risotto to mixture & continue to saute for another 2 minutes until rice is crackling & turning brown. Add 1 C liquid mixture, salt & pepper, stirring constantly until all liquid is absorbed.
4
Add tomatoes, basil & parsley. Continue adding 1 C liquid mixture each time until absorbed. Repeat process. The risotto should be tender & slightly firm in the center with a creamy sauce.
5
Stir in parmesan & serve.
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