Risotto Napoletana Recipes
RISOTTO NAPOLETANA
It's as if you took the whole deli and made a risotto out of it! A nice trick here is to use marinated sun-dried tomatoes - the oil you drain off them you can tip straight into the pan! While the chili is an optional extra, fresh parmesan is a must. From an AWW cookbook.
Provided by oloschiavo
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan and add onion, cooking until soft.
- Add rice and stir until fully coated in oil.
- Add canned tomates and water and bring to the boil.
- Simmer, covered, for 15 minutes - stir once or twice.
- Remove from heat and let stand, still covered, for 10 minutes.
- Stir in remaining ingredients and serve immediately.
Nutrition Facts : Calories 510.1, Fat 18.4, SaturatedFat 6, Cholesterol 28.8, Sodium 704.4, Carbohydrate 71.4, Fiber 4.9, Sugar 6.2, Protein 14.8
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- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
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