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.
RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA
This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."
Provided by Cucina Casalingo
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the vegetable stock to a simmer.
- While the stock is heating, drain the sun-dried tomatoes and reserve the oil.
- Chop the tomatoes coarsely and set them aside.
- In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
- Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute.
- Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes.
- Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
- Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.
- Mix well and serve.
Nutrition Facts : Calories 387.7, Fat 10.2, SaturatedFat 5.5, Cholesterol 29.4, Sodium 389.4, Carbohydrate 57.2, Fiber 2.5, Sugar 1.1, Protein 15.4
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
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
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
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
More about "sun dried tomato risotto with mozzarella recipes"
BEST CHEESY SUN-DRIED TOMATO RISOTTO …
From delish.com
5/5 (1)Category Dinner, Main DishEmail [email protected]Total Time 30 mins
- In a small Dutch oven over medium-high heat, add sun-dried tomatoes with oil, garlic, onions, salt, and pepper.
VEGAN RISOTTO WITH SUN-DRIED TOMATOES …
From thespruceeats.com
30 COLORFUL RECIPES WITH SUN-DRIED …
From allrecipes.com
CRISPY SUN DRIED TOMATO ARANCINI (RISOTTO …
From dashofdelight.recipes
ROASTED AND SUN-DRIED TOMATO RISOTTO | RECIPES
From deliaonline.com
ROASTED TOMATO RISOTTO - THE DARING …
From daringgourmet.com
SUNDRIED TOMATO RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Main Dish, Side DishServings 10Total Time 1 hr 5 mins
- Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher.
FRESH SALMON AND SUN-DRIED TOMATO RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICY CHICKEN & SUN DRIED TOMATO PICCATA STUFFED CACIO E PEPE …
From bellasunluci.com
RECIPES WITH SUN DRIED TOMATOES, , , AND CHILI PEPPER (PAGE 1)
From foodferret.com
SUN-DRIED-TOMATO AND PESTO RISOTTO - FOOD & WINE
From foodandwine.com
SUN-DRIED TOMATO RISOTTO - PEEL WITH ZEAL
From peelwithzeal.com
25 BEST RECIPES WITH SUN-DRIED TOMATOES - INSANELY GOOD
From insanelygoodrecipes.com
SUN DRIED TOMATO RISOTTO RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #rice #european #italian #pasta-rice-and-grains
You'll also love