↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 oz sun-dried tomatoes (not packed in oil, about 10 pieces)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tbsp extra virgin olive oil
1 cup Arborio rice
1/4 cup freshly grated Parmesan cheese
Finely chopped fresh parsley leaves for sprinkling the risotto if desired
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 olive oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with olive 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, about 17 minutes.
Stir in the Parmesan cheese and salt and pepper to taste and sprinkle the risotto with the parsley. Serves 4 to 6.
view more member recipes
Sun-dried Tomato Risotto
view my recipes
print
save
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 oz sun-dried tomatoes (not packed in oil, about 10 pieces)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tbsp extra virgin olive oil
1 cup Arborio rice
1/4 cup freshly grated Parmesan cheese
Finely chopped fresh parsley leaves for sprinkling the risotto if desired
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 olive oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with olive 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, about 17 minutes.
Stir in the Parmesan cheese and salt and pepper to taste and sprinkle the risotto with the parsley. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sun Dried Tomato And Fresh Basil Risotto
by sgre52160
2 tbsp oil 1 clove garlic, minced 2 shallots, chopped 1/2 cup white wine 1 cup Arborio rice 1 cup chicken stock 1 oz sun dried tomatoes 10 leaves fresh basil chiffonade 1-2 oz parmesan ch
by sgre52160
2 tbsp oil 1 clove garlic, minced 2 shallots, chopped 1/2 cup white wine 1 cup Arborio rice 1 cup chicken stock 1 oz sun dried tomatoes 10 leaves fresh basil chiffonade 1-2 oz parmesan ch
Sun Dried Tomato Dip
by charlene8819
Serves 4 Makes about 1 cup 10 1/2 oz package of soft tofu 1/3 cup Parmesan cheese 1/3 cup sun dried tomato salad dressing Put all 3 ingredients into the blender. Cover with the lid. Process u
by charlene8819
Serves 4 Makes about 1 cup 10 1/2 oz package of soft tofu 1/3 cup Parmesan cheese 1/3 cup sun dried tomato salad dressing Put all 3 ingredients into the blender. Cover with the lid. Process u
Sun-dried Tomato Dip
by ICOOK2
1 8-oz pkg cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 8 oil-packed sun-dried tomatoes, drained and chopped (about 1/4 cup) 1 tsp kosher salt 3/4 tsp fresh ground black pepper
by ICOOK2
1 8-oz pkg cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 8 oil-packed sun-dried tomatoes, drained and chopped (about 1/4 cup) 1 tsp kosher salt 3/4 tsp fresh ground black pepper
Shrimp And Tomato Risotto
by jscookbook
servings:6 prep time: 20 minutes cooking time 35 minutes 3-1/2 cups lowfat and low salt chicken broth 1- 8oz. bottle clam juice olive oil 5 medium shallots sliced into small pieces 1-1/2 c
by jscookbook
servings:6 prep time: 20 minutes cooking time 35 minutes 3-1/2 cups lowfat and low salt chicken broth 1- 8oz. bottle clam juice olive oil 5 medium shallots sliced into small pieces 1-1/2 c
Chicken And Tomato Risotto
by sgre52160
1 tbsp butter 3 cloves garlic, minced 1 onion, chopped 1 1/2 tsp dried basil OR Italian herb seasoning Salt and freshly ground pepper 1 1/2 cups short-grain rice (arborio OR Italian-style)
by sgre52160
1 tbsp butter 3 cloves garlic, minced 1 onion, chopped 1 1/2 tsp dried basil OR Italian herb seasoning Salt and freshly ground pepper 1 1/2 cups short-grain rice (arborio OR Italian-style)
view more member recipes