Sun-Dried Tomato Risotto

By lorik

Ingredients

• 5 c. low-sodium vegetable or chicken stock
• 10 oz. jar sun-dried tomatoes packed in olive oil, chopped
• 1 Garlic clove, minced
• 1 large onion, chopped
• kosher salt
• Freshly ground black pepper
• 1 1/2 c. arborio rice
• 1 c. dry white wine
• 1 1/2 c. grated pecorino
• 2 tbsp. unsalted butter
• 1/4 c. chopped fresh basil

Details

Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 425 degrees F. In a medium saucepan warm vegetable stock over low heat.

In a small Dutch oven over medium-high heat add sun-dried tomatoes with oil, garlic, onions, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for 2 minutes, stirring with a wooden spoon. Add the rice and wine, stir until wine is absorbed, about 2 minutes. Reduce to low heat and ladle 3 cups warm stock in 1 cup increments and continuously stir until rice absorbs most of the liquid, about 5 to 7 minutes.

Stir in last 2 cups of stock and place lid on Dutch oven. Bake for 15 minutes.

Remove from oven. Stir in cheese and butter until creamy. If the risotto is too thick, add in a splash of stock. Garnish with basil and serve immediately.