Sundried Tomato Risotto

I stole today’s post from my old blog……this was from 2011, but it’s still delicious and a recipe you must try!

OH….SOOOOO…..GOOD!!  This maybe one of the most delicious risottos I have had in a long time!  While risotto is a bit time consuming, the end result is very worth it!   After a 14 day cruise and an empty fridge on their return home….my parents came over for dinner and I decided to make this risotto.  I got it from my friend, Kelly’s blog, and she originally got it from The Pioneer Woman (a blog that I visit often).  Everyone really loved it….My parents, my husband and even my children!

If you have a little extra cooking time in your schedule this is a not to miss recipe!

I served this with a parmesan crusted tilapia (recipe coming soon) and roasted cauliflower.

Sundried Tomato Risotto
from The Pioneer Woman


4 Tablespoons Butter
2 Tablespoons Olive Oil
½ whole Large Yellow Onion, Diced  (I USED VIDALIA)
3 cloves Garlic, Minced
2 cups Arborio Rice, Uncooked
8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
1 cup Dry White Wine (optional)
7 cups Low Sodium Chicken Broth 
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
¼ cups Heavy Whipping Cream
Fresh Basil, Chiffonade (I used dried basil)

Preparation Instructions

Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes. 

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently. 

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir. 

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all. 

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.





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