Directions:
- In a large saucepan, bring the vegetable stock to a simmer.
- While the stock is heating, drain the sun-dried tomatoes and reserve the oil.
- Chop the tomatoes coarsely and set them aside.
- In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
- Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute.
- Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes.
- Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
- Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.
- Mix well and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1170.24 Kcal (4900 kJ) | ||
| Calories from fat | 58.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 10% | |
|---|---|---|---|
| Cholesterol | 18.06mg | 6% | |
| Sodium | 34519.32mg | 1438% | |
| Potassium | 165.2mg | 4% | |
| Total Carbs | 213.83g | 71% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 18.4g | 37% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 374.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 328.14 Kcal (1374 kJ) | ||
| Calories from fat | 16.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 10% | |
|---|---|---|---|
| Cholesterol | 5.06mg | 6% | |
| Sodium | 9679.22mg | 1438% | |
| Potassium | 46.32mg | 4% | |
| Total Carbs | 59.96g | 71% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.54g | 8% | |
| Protein | 5.16g | 37% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 0.1mg | 2% | |
| Calcium | 105.1mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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