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Sun-Dried Tomato Risotto

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A creamy, comforting risotto made with Arborio rice, tangy sun-dried tomatoes, parmesan cheese, and fresh herbs for a rich and elegant dish.

Ingredients

  • 1 1/2 cups Arborio rice
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 5 cups vegetable or chicken broth, warmed
  • 1/2 cup dry white wine
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Warm the broth in a saucepan over low heat and keep it hot while preparing the risotto.
  2. In a large skillet or heavy pot, heat the olive oil and butter over medium heat.
  3. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are lightly toasted and coated.
  6. Pour in the white wine and stir until most of the liquid is absorbed.
  7. Add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
  8. Halfway through cooking, stir in the chopped sun-dried tomatoes.
  9. Continue adding broth and stirring until the rice is creamy and tender with a slight firmness in the center, about 25 to 30 minutes total.
  10. Remove the pan from the heat and stir in the grated parmesan cheese.
  11. Season with salt and black pepper to taste.
  12. Finish with chopped fresh basil or parsley and serve immediately.

Notes

  • Arborio rice works best because of its high starch content, which creates the classic creamy risotto texture.
  • You can replace the white wine with extra broth if preferred.
  • Oil-packed sun-dried tomatoes work well; drain excess oil before chopping.
  • For extra flavor, add sautéed mushrooms or stir in fresh spinach near the end of cooking.
  • A small spoonful of mascarpone can be added with the parmesan for a richer finish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop with a splash of broth or water to restore the creamy texture.
  • Freezing is not recommended because the texture may change after thawing.

Nutrition

Find it online: https://cookedbymaya.com/sun-dried-tomato-risotto/