Baked Sun Dried Tomato Risotto Recipes

BAKED SUN-DRIED TOMATO " RISOTTO"

Baked Sun-Dried Tomato

The pan is super hot when it comes out of the oven...be careful not to grab the handle like I did! =) The rice may be a little dry so check after 15 min to see if it needs a little more liquid...about 1/2 cup at a time. Use the oil from the tomatoes in place of olive oil for extra favor.

Provided by s_pamgirl

Categories Short Grain Rice

Time 55m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

1 garlic clove
1/2 medium onion, finely chopped
2 tablespoons olive oil
1 cup arborio rice
1/3 cup sun-dried tomato packed in oil, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
2 tablespoons sherry wine
2 tablespoons water
2 cups low sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 450°F.
Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
Add rice and continue to saute another 2-3 minutes.
Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.

Nutrition Facts : Calories 423.1, Fat 12.1, SaturatedFat 1.9, Sodium 473.2, Carbohydrate 61.6, Fiber 3.2, Sugar 1.4, Protein 8.6

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

Ingredients

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.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Baked tomato, mozzarella & basil risotto image

Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Provided by Barney Desmazery

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
small glass of white wine (optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes, halved
small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
25g parmesan or vegetarian alternative, finely grated
150g ball mozzarella, torn into small chunks
25g dried breadcrumbs (panko are good but any will do)

Steps:

Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium

SUN-DRIED TOMATO & FONTINA RISOTTO

Sun-Dried Tomato & Fontina Risotto image

From a really delightful book, "Risotto," by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes.

Provided by KLHquilts

Categories Short Grain Rice

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

5 cups chicken broth (or any good broth)
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon oil (from container of sundried tomatoes)
1/3 cup onion, finely minced (or shallots or leeks or any combination)
1 1/2 cups arborio rice
1/2 cup sun-dried tomato, coarsely chopped (use tomatoes packed in oil)
1 tablespoon tomato paste
4 ounces Fontina cheese (rind removed, diced fine)
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese, grated (use the best quality possible)

Steps:

Bring the broth to a steady simmer in a saucepan.
In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.

Nutrition Facts : Calories 284.8, Fat 10.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 698, Carbohydrate 33.9, Fiber 1.7, Sugar 2.6, Protein 10.3

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