Baked Sun-Dried Tomato " Risotto"

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Total Time
55mins
Prep
15 mins
Cook
40 mins

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

Nutrition

Directions

  1. Preheat oven to 450°F.
  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. Add rice and continue to saute another 2-3 minutes.
  4. Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
  5. Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.