Sun-Dried Tomato Risotto
This is a wonderful end of summer risotto. Serve with focaccia, a green salad, and your favorite bottle of wine.
Ingredients
- 3 cups chicken stock
- 3 cups water
- 3 tbsp extra virgin olive oil
- ¾ cup red onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- ½ cup white wine
- ½ tsp sea salt
- ½ cup sun dried tomatoes packed in oil julienned
- 1 tbsp Balsamic vinegar
- ¼ cup parmesan cheese shreedded
- fresh basil julienned
- Drizzle of extra virgin olive oil
- fresh ground pepper
Instructions
- In a sauce pan, heat the chicken stock and water to a simmer
- Heat olive oil in a 3 court Dutch oven on medium heat
- Add the red onion and sauté 5 minutes, stirring frequently
- Stir in garlic and sauté 1 minute
- Add the rice and the salt, stir with a wooden spoon until the rice begins to soak up the olive oil and the rice sounds like beads in the Dutch oven (about 1 to 2 minutes, stirring frequently)
- Add the wine and stir until the wine soaks into the rice, about 2 minutes
- Add the chicken stock and water 1 ladle at a time, every 2 minutes, stirring constantly (25 to 30 minutes)
- Stir in the sun dried tomatoes
- Turn off the heat and drizzle the balsamic vinegar over the rice, and top with parmesan cheese
- Place the lid on the Dutch oven and let rest for 5 minutes
- Serve in bowls topped with fresh basil, a drizzle of extra virgin olive oil, and some fresh ground pepper
Notes
Risotto is all about stirring the rice. The grains of rice hitting each other and the side of the pot create the creamy texture, and keep the rice from burning and sticking to the pot. Using a wooden spoon seems to make the risotto creamier.
Once you get the basic risotto down, you can swap out any flavors you like. Instead of sun-dried tomatoes, try:
- fresh peas and a hint of lemon for a spring risotto
- mushrooms or butternut squash make a great fall dish
Pro Tip:
When using store-bought stock, check the sodium content. The amount of sodium varies wildly among brands, so you may have to adjust your salt accordingly. I usually go for the reduced-salt or the no-salt-added choices.Nutrition
Calories: 192kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 329mgPotassium: 307mgFiber: 1gSugar: 2gVitamin A: 151IUVitamin C: 11mgCalcium: 71mgIron: 1mg
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