Risotto with Sun-Dried Tomatoes and Mozzarella

Risotto with Sun-Dried Tomatoes and Mozzarella

112 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Lara
Recipe by  Lara

“This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
  2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Share It

Reviews (112)

Rate This Recipe
luv2cook
47

luv2cook

This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the idea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin.

GINAH1
34

GINAH1

We loved this-served it with Feta Chicken and it was a smash.

JEDIE
27

JEDIE

We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe again as a main or side dish!

More Reviews

Similar Recipes

Angel Hair with Feta and Sun-Dried Tomatoes
(352)

Angel Hair with Feta and Sun-Dried Tomatoes

Mushroom Risotto
(216)

Mushroom Risotto

Zucchini Risotto
(191)

Zucchini Risotto

Risotto with Tomato, Corn and Basil
(106)

Risotto with Tomato, Corn and Basil

Linguine with Seafood and Sundried Tomatoes
(104)

Linguine with Seafood and Sundried Tomatoes

Couscous with Mushrooms and Sun-Dried Tomatoes
(58)

Couscous with Mushrooms and Sun-Dried Tomatoes

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 429 cal
  • 21%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 66.1 g
  • 21%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Linguine with Seafood and Sundried Tomatoes

>

next recipe:

Angel Hair with Feta and Sun-Dried Tomatoes