Sun-Dried Tomato Risotto With Mozzarella

Submitted by Scarlett516

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

 

• Ready In: 1hr
• Ingredients: 8
• 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.

Reviews

[Jonathan Melendez]

This was delicious! I loved the flavor from the sun-dried tomatoes and the basil. I do agree with a previous review and I think next time, I'll cut back on the cheese amount listed. It was a bit too cheesy even for me!

 

[Dr. Jenny]

This had good flavor combinations, but I thought there was a little too much cheese and it kind of "drowned" the risotto. The prep could not have been easier. Very rich. Thanks!

 

[noway]

I loved the basil and sun-dried tomatoes in this, a nice way to dress up risotto. I felt that it was a bit too salty though with all the cheese and stock (we didn't add any extra salt too). I would probably replace some of the stock with water or use a low-sodium stock next time. Thanks for posting!

 

[Slatts]

I love basil, tomato, and mozzarella together so I knew this was going to be a treat. I used sun-dried tomatoes that were not packed in oil so I subbed in a little bit of olive oil to sautee the onions. The sun-dried tomato flavor was still strong enough in the end without the oil.

 

[sassafrasnanc]

I'm so glad I chose this recipe. It seems that it might possible be a LITTLE less calories than some of the others. I have to admit that I left the mozzarella cheese out because solely because I had so much fat in the rest of my meal (Mediterranean Pork Chops) that it would have been overkill. I know it would have been awesome with it though. ZWT4