Risotto With Sun-Dried Tomatoes
Recipe: #17578
February 24, 2015
Categories: Dinner, Side Dishes, Rice, White Rice, Fruit, Tomato, Italian, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Wine more
"A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (397.2 g)
- Calories 276.8
- Total Fat - 17 g
- Saturated Fat - 8.9 g
- Cholesterol - 35.7 mg
- Sodium - 1606.9 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 0.8 g
- Sugars - 1 g
- Protein - 6.6 g
- Calcium - 113.3 mg
- Iron - 1.5 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the broth and maintain at a simmer.
Step 2
In another saucepan, melt 2 tablespoons of the butter.
Step 3
Add the garlic and shallots and saute until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
Step 4
When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley.
Step 5
Season with salt and pepper.
Step 6
Serve at once.
Tips & Variations
No special items needed.
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