Sun Dried Tomato Risotto
You will love this one: my easy sun dried tomato risotto, what a sunny Italian dish is this!
Ingredients
- 7 oz risotto rice (200 g)
- 2 garlic cloves
- 1 small onion
- ½ cup dry white wine (120 ml)
- 1 ½ cup chicken or vegetable stock (360 ml), warm
- 7 sun dried tomatoes
- 1 oz parmesan cheese (30 g), grated
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- pepper
- salt
Instructions
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If you use dried tomatoes, first soak them in lukewarm water for 10 minutes before you start. If you use sun dried tomatoes in oil or brine, skip this step!
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Transfer 5 of the sun dried (soaked) tomatoes to a clean blender and then add 3 tablespoons of the white wine.
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Blend the tomatoes until you get a chunky puree. Put it in the fridge until needed later.
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Peel and chop the garlic and onion. Pour the olive oil in a high non-stick pan and add the chopped onion and garlic.
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Place it over medium heat until the oil is hot. Season with a pinch of pepper and salt. Cook the garlic and onion for 4 minutes until fragrant. Then add the risotto rice to the pan and stir well.
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Cook the onion and rice for 2 minutes. Pour in some of the stock and stir.
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Bring the rice to a boil and then turn the heat low to a simmer. Add the sun dried tomato puree after 5 minutes.
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Gradually add splashes of white wine and stock until the risotto is al dente. In the meantime chop the remaining (soaked) sun dried tomatoes into thin strips.
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Remove the cooked sun dried tomato risotto from the heat and stir in the sliced sun dried tomatoes, the butter and grated parmesan cheese.
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Then check the seasoning of the risotto and add extra pepper or salt to taste if necessary. Scoop the risotto onto deep plates. Add a last dash of freshly ground black pepper and serve hot.