Risotto With Sun-Dried Tomatoes and Mozzarella

Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."

Ingredients Nutrition

Directions

  1. In a large saucepan, bring the vegetable stock to a simmer.
  2. While the stock is heating, drain the sun-dried tomatoes and reserve the oil.
  3. Chop the tomatoes coarsely and set them aside.
  4. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  5. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute.
  6. 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.
  7. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  8. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.
  9. Mix well and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a