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    You are in: Home / Recipes / Sun-Dried Tomato & Fontina Risotto Recipe
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    Sun-Dried Tomato & Fontina Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    KLHquilts's Note:

    From a really delightful book, "Risotto," by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes.

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    Units: US | Metric


    1. 1
      Bring the broth to a steady simmer in a saucepan.
    2. 2
      In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
    3. 3
      Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
    4. 4
      Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
    5. 5
      Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
    6. 6
      After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.

    Ratings & Reviews:


    Nutritional Facts for Sun-Dried Tomato & Fontina Risotto

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 284.7
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 5.3 g
    Cholesterol 25.1 mg
    Sodium 698.0 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 1.6 g
    Sugars 2.6 g
    Protein 10.2 g

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