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Risotto with Sun-Dried Tomatoes and Mozzarella

Risotto with Sun-Dried Tomatoes and Mozzarella

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Lara

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

luv2cook
47

luv2cook

4/9/2007

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
36

GINAH1

10/14/2003

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

JEDIE
27

JEDIE

1/3/2004

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!

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