Sun-Dried Tomato Risotto

Recipe by Shannon Cooks
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dilute broth with water and set aside.
  • Heat olive oil in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes or until translucent.
  • Add risotto and saute with mixture for 2 minutes, until rice is crackling and slightly brown.
  • Add 1 cup of broth liquid, salt and pepper. Stir constantly until all liquid is absorbed by the rice.
  • Add basil, parsley, and sun dried tomatoes.
  • Continue adding broth 1 cup at a time, until all liquid is absorbed, stirring constantly.
  • Risotto will be tender and slightly creamy when done.
  • Stir in freshly grated parmesan and serve.
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