Sun-Dried Tomato Risotto With Mozzarella
photo by Jonathan Melendez
- 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
- 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.
- In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
- 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.
- Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.
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Reviews
-
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!
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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
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Tweaks
-
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!
RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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