Sun-Dried Tomato Risotto With Mozzarella

A scrumptious risotto recipe I can't get enough of!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 5 1⁄2 cups  vegetable stock
• 1⁄3 cup sun-dried tomato
• 1  onion, chopped
• 2  cups arborio rice
• 1  cup mozzarella cheese, shredded
• 1  cup  grated parmesan cheese
• 1⁄4 cup fresh basil, chopped
•  to taste  salt and pepper

Directions

1. In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
2. In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
3. Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
4. Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.