Sun Dried Tomato Risotto with Mozzarella
Indulge in the comforting luxury of Sun-Dried Tomato Risotto with Mozzarella, a creamy Italian-inspired masterpiece packed with flavor and perfect for any occasion. This rich risotto features tender Arborio rice infused with the tangy sweetness of sun-dried tomatoes, the elegance of dry white wine, and fresh basil for a vibrant, herbaceous note. Melted cubes of mozzarella create irresistibly gooey pockets of cheese, while grated Parmesan adds a nutty finish. Simmered to perfection with a warm stock and a touch of butter, every bite balances creamy textures with bold, savory flavors. Ideal as a hearty main dish or an elegant side, this 35-minute recipe delivers gourmet results with simple ingredients.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots
- 3 pieces Garlic cloves
- 0.5 cups Dry white wine
- 5 cups Chicken stock (or vegetable stock)
- 0.5 cups Sun-dried tomatoes
- 1 cup Fresh mozzarella (cubed)
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat. Keep it warm but not boiling.
Finely chop the shallots and garlic. Roughly chop the sun-dried tomatoes and fresh basil leaves.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until melted.
Add the shallots and cook for 2-3 minutes, stirring frequently, until translucent. Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the Arborio rice and toast it in the oil and butter for about 2 minutes, stirring constantly, until the edges of the rice are slightly translucent.
Pour in the dry white wine, stirring constantly, until the wine is mostly absorbed by the rice.
Begin adding the warm stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
After 10 minutes of cooking and stirring, add the chopped sun-dried tomatoes to the risotto.
Continue adding stock one ladleful at a time, stirring frequently, until the rice is al dente and creamy, about 18-20 minutes total.
Reduce the heat to low and stir in the cubed mozzarella and grated Parmesan cheese. Mix until the cheese is fully melted and incorporated.
Season with salt and black pepper to taste. Stir in the fresh basil leaves.
Remove the risotto from heat and let it sit for 2-3 minutes before serving.
Serve warm, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 6275 mg | 273% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 16.1 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1848 mg | 142% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 786 mg | 17% | |
*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.
