Sun-Dried Tomato Risotto


  • ¼ cup freshly grated Parmesan
  • finely chopped fresh parsley leaves for sprinkling the risotto if desired
  • 1 cup Arborio rice (available at specialty foods shops and some supermarkets)
  • 4 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup finely chopped onion
  • 2 ½ cups chicken broth
  • + 2 more ingredients
    • 1 cup water
    • 1 ounce sun-dried tomatoes (not packed in oil, about 10)

1. In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in ...

View full recipe at SpringPad


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