SUN-DRIED TOMATO RISOTTO
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
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
A lightly flavored, smooth, creamy risotto featuring sun dried tomatoes and Parmesan cheese. If you've never tried risotto before, this is an easy recipe to follow and produces a scrumptious dish.
Provided by rubia
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour olive oil into a very large pan or deep, large based pot and heat at medium.
- On a second burner, warm the chicken stock in a pot on medium heat.
- Once hot, add onion and salt. Carmelize onion or cook until soft.
- When onion is transparent, add garlic and sun dried tomato. Cook until garlic is soft.
- Add risotto rice and stir until all of the rice is well coated. Let the rice "brown" -- let it cook in the pan for about two minutes, stirring frequently.
- Add approximately two cups of the chicken stock. Add enough so that the rice is slightly covered by the stock and stir. As the rice cooks, the stock will be absorbed. Keep adding stock, one cup at a time. Add your pepper at any point while adding the stock.
- The key to risotto is to slowly add the stock as the rice "dries" in the pot and keep stirring. You do not want to walk away for 5 minutes!
- When you get near the end of cooking, you'll think you have a cup or more of stock left over. You don't. Use that stock! When you pour in the remaining stock, add the butter (optional).
- When fully cooked, your risotto will be creamy, look a little wet, and will be very slightly firm. Once you reach this stage, add your Parmesan cheese and mix.
- Serve and enjoy!
Nutrition Facts : Calories 392.7, Fat 11.3, SaturatedFat 1.9, Sodium 329.1, Carbohydrate 62.5, Fiber 2.8, Sugar 2.8, Protein 11.2
SUN-DRIED TOMATO RISOTTO
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
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
There is nothing better than freshly made risotto! Eat as much as you can while it's fresh - it's never quite as good the next day.
Provided by Shannon Cooks
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dilute broth with water and set aside.
- Heat olive oil in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes or until translucent.
- Add risotto and saute with mixture for 2 minutes, until rice is crackling and slightly brown.
- Add 1 cup of broth liquid, salt and pepper. Stir constantly until all liquid is absorbed by the rice.
- Add basil, parsley, and sun dried tomatoes.
- Continue adding broth 1 cup at a time, until all liquid is absorbed, stirring constantly.
- Risotto will be tender and slightly creamy when done.
- Stir in freshly grated parmesan and serve.
Nutrition Facts : Calories 341.2, Fat 14.2, SaturatedFat 2.8, Cholesterol 5.5, Sodium 719.6, Carbohydrate 46.8, Fiber 2.9, Sugar 1.3, Protein 6.9
SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA
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
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
RISOTTO WITH PEAS AND SUN-DRIED TOMATOES
Provided by Moira Hodgson
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the sun-dried tomatoes. Bring the chicken or vegetable broth to simmer.
- Heat the butter in a large skillet and saute the scallions until they are soft. Add the rice and saute it, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one-half cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes all told, or until the rice is al dente.
- When the rice is almost cooked, add the peas and tomatoes and stir thoroughly. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two and then serve with extra cheese passed separately.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1261 milligrams, Sugar 11 grams, TransFat 0 grams
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