Sun Dried Tomato Risotto With Mozzarella Recipes

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SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

To rehydrate the tomatoes, place in a bowl and cover with warm water. Leave the tomatoes in the water until they have plumped up, about 20 minutes. Strain the tomatoes and save the water to add to the risotto with the chicken stock for added flavor. Points 7.

Provided by Dancer

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken stock or 3 cups low sodium chicken broth
2 teaspoons olive oil
1/3 cup diced onion
1 teaspoon minced garlic
1 cup arborio rice
1/2 cup freshly grated parmesan cheese
salt
fresh ground black pepper
2/3 cup rehydrated chopped sun-dried tomato

Steps:

  • Heat the stock in a saucepan and keep hot over low heat.
  • Heat the olive oil over medium heat in a separate medium-sized pot.
  • Add the onion and cook until it turns translucent, about 5 minutes.
  • Add the garlic and cook 1 minute more.
  • Add the rice to the onion mixture, stir and turn the heat to low.
  • Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
  • Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  • The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
  • Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
  • Season with salt and pepper to taste.
  • If the risotto is too thick, add a little more stock until it becomes creamy.
  • Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.

Nutrition Facts : Calories 347.4, Fat 8.5, SaturatedFat 3.2, Cholesterol 16.4, Sodium 638.2, Carbohydrate 53, Fiber 2.7, Sugar 6.9, Protein 14

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

Categories     Cheese     Rice     Tomato     Side     Vegetarian     Parmesan     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

  • In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA



Sun-Dried Tomato Risotto With Mozzarella image

Make and share this Sun-Dried Tomato Risotto With Mozzarella recipe from Food.com.

Provided by Scarlett516

Categories     Rice

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 229.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 17.6, Sodium 261.7, Carbohydrate 34.4, Fiber 1.6, Sugar 1.4, Protein 9.3

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