Sun-Dried Tomato Risotto

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the stock in a saucepan and keep hot over low heat.
  • Heat the olive oil over medium heat in a separate medium-sized pot.
  • Add the onion and cook until it turns translucent, about 5 minutes.
  • Add the garlic and cook 1 minute more.
  • Add the rice to the onion mixture, stir and turn the heat to low.
  • Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
  • Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  • The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
  • Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
  • Season with salt and pepper to taste.
  • If the risotto is too thick, add a little more stock until it becomes creamy.
  • Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.
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