Tuesday, September 3rd, 2013...6:12 pm

Risotto with Sun-Dried Tomatoes and Basil

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Risotto has been a family favorite for years. We usually make a yummy mushroom risotto, but with all the fresh basil from our garden, we decided to try a new recipe. This recipe calls for parsley, which we did not have and it also calls for cheese on top, which we skipped to make it vegan. We also used less oil. This was delicious and was made by my son. He did a great job and only had a little help from my husband, who is the one that usually makes risotto. This is great with a side of greens.

Risotto with Sun-Dried Tomatoes and Basil

1 onion, minced

4 cloves garlic, minced

2 tbsp. olive oil

1 c. arborio rice

6 c. vegetable broth

salt and pepper to taste

1/2 c. sun-dried tomatoes in oil, drained and chopped

1/2 c. chopped fresh basil

We use a stainless steel skillet for risotto. Heat up the pan to medium high and add the oil and then the onion. Saute til it is softened and then add the garlic. Stir for one minute and then add the rice. Stir and cook for about 3-5 minutes, or until the rice just barely starts to turn brown.

Then add 1 cup of the broth and the salt and pepper and stir and cook until the broth is mostly absorbed. Then add another cup of the broth, along with the tomatoes and basil. Cook again until the broth is absorbed and then continue on adding broth one cup at a time, stirring frequently, until the broth is absorbed each time, until the rice is cooked. Enjoy this hot!

 



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