Sun Dried Tomato Risotto
Experience the rich, savory elegance of Sun-Dried Tomato Risotto, a creamy Italian-inspired dish bursting with bold flavors and perfect for a cozy dinner or an impressive dinner-party centerpiece. This recipe showcases tender Arborio rice, lovingly cooked to perfection with a warm vegetable broth and infused with the tangy sweetness of sun-dried tomatoes. Enhanced by the aromatic blend of garlic, fresh basil, and a touch of dry white wine, every spoonful is a delightful balance of creamy Parmesan and a hint of optional lemon zest for brightness. Ready in just 45 minutes, this gourmet comfort food is both satisfying and surprisingly simple to prepare. Serve it on its own or alongside a crisp salad for a restaurant-quality meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Vegetable broth (warmed)
- 0.5 cups Sun-dried tomatoes, chopped
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
- to taste Salt
- to taste Black pepper, freshly ground
- 1 teaspoon Lemon zest (optional)
Instructions
Heat the olive oil and butter in a large saucepan over medium heat.
Add the finely chopped onion and cook, stirring, for about 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice and stir to coat the grains with the oil and butter mixture. Toast the rice for 1-2 minutes until slightly translucent around the edges.
Pour in the white wine and stir until the liquid is absorbed by the rice.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and cooked to an al dente texture.
Stir in the chopped sun-dried tomatoes about halfway through the cooking process to allow their flavor to infuse the dish.
Once the risotto is cooked, remove the pan from the heat. Stir in the grated Parmesan cheese, fresh basil, and additional butter if desired for extra creaminess.
Season with salt and freshly ground black pepper to taste. If desired, add a teaspoon of lemon zest for a fresh, zesty finish.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 31.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
