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    You are in: Home / Recipes / Baked Sun-Dried Tomato " Risotto" Recipe
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    Baked Sun-Dried Tomato " Risotto"

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Chef #849343's Note:

    The pan is super hot when it comes out of the oven...be careful not to grab the handle like I did! =) The rice may be a little dry so check after 15 min to see if it needs a little more liquid...about 1/2 cup at a time. Use the oil from the tomatoes in place of olive oil for extra favor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
    3. 3
      Add rice and continue to saute another 2-3 minutes.
    4. 4
      Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
    5. 5
      Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.

    Ratings & Reviews:

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    Nutritional Facts for Baked Sun-Dried Tomato " Risotto"

    Serving Size: 1 (330 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 423.0
     
    Calories from Fat 108
    25%
    Total Fat 12.1 g
    18%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 473.2 mg
    19%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.4 g
    5%
    Protein 8.5 g
    17%

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