I love risotto – and I came to the conclusion that I don’t make enough of it. That is going to have to change. Last night I made this fabulous sun dried tomato risotto to compliment my stuffed chicken.
Sun Dried Tomato Risotto
- 10 sun dried tomatoes
- 1 cup water
- 3 cups chicken broth
- 1 cup onion - finely chopped
- 2 minced cloves of garlic
- 4 tbsp olive oil
- 1 cup Arborio rice
- To start simmer the sun dried tomatoes in a small saucepan with the cup of water for about 1 minute. Remove the tomatoes chop them up into small pieces and set aside. The saucepan will then have red colored water - add the chicken stock and bring to a simmer. In another large pan cook the onion in the olive oil for about 3 minutes and then add the garlic and then the rice. Make sure each grain of rice is coated in the olive oil to prevent any sticking once the liquid is added.
- Then add 1/2 cup of the simmering liquid to the rice mixture. Stir until the liquid has been fully absorbed and repeat until all the liquid has been used and the rice is cooked to your liking! Then stir in about 1/2 cup of Parmesan cheese and salt and pepper to taste!
Looks good huh? Good thing 1 cup of rice makes enough to feed a small army so I will be eating this for lunch all week!