Sun-Dried Tomato Risotto With Mozzarella |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
A scrumptious risotto recipe I can't get enough of! 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.
|
|