Sun-Dried Tomato Risotto
Author: Sunflower Supper Club
Ingredients
- 6 cups low sodium chicken broth
- 2 tablespoons olive oil
- 3 tablespoons butter, softened
- 1 onion, chopped (1 cup)
- 2 cups Arborio Rice
- 4 cloves garlic, minced (2 teaspoons)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry white wine
- ⅓ cup chopped Sun-Dried Tomatoes, packed in oil
- 1 cup (4 ounces) Italian Blend Cheese
- 1 cup freshly grated Parmesan
- ¼ cup freshly chopped Basil
Instructions
- Heat the chicken broth in a saucepan and keep warm. In a large heavy pot -- I like to use my Dutch Oven -- heat olive oil and 1 tablespoon butter over medium heat.
- Add the onion and saute for about 3 minutes until soft.
- Add the Arborio rice, garlic, salt and pepper. Stir constantly and cook for about 1-2 minutes.
- Add the white wine and simmer until wine is almost absorbed.
- Using a ladle, pour in hot stock ½ cup at a time, stirring constantly.
- Wait until liquid is almost absorbed before adding more.
- Adjust the heat accordingly to maintain a gentle simmer.
- Continue cooking and stirring rice, adding the hot stock ½ cup at a time. This will take about 25-30 minutes.
- When you add the last ½ cup of broth, add the chopped Sun-Dried tomatoes.
- Continue cooking until broth is absorbed.
- Remove from the heat and stir in the remaining 2 tablespoons butter and both of the cheeses.
- Add any additional salt & pepper to taste.
- Transfer to a serving dish and garnish with additional basil and more Parmesan cheese if desired.
Enjoy!
Kim
Linked to these great parties:
Buns in My Oven What’s Cookin’ Wednesday
Real Housemoms Fabulous Friday Link Party
Six Sisters’ Stuff Strut Your Stuff Saturday Link Party
White Lights on Wednesday Wednesday Whatsits
Share Your Thoughts