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Risotto With Sun- Dried Tomatoes

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Ingredients

Adjust Servings:
4 1/2 cups chicken broth or 4 1/2 cups chicken stock
4 tablespoons butter
2 garlic cloves, minced (or to taste)
1/4 cup shallot, minced
1 1/2 cups arborio rice
1/4 cup dry white wine
1/4 cup sun-dried tomato packed in oil, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Nutritional information

478.1
Calories
146 g
Calories From Fat
16.2 g
Total Fat
9.1 g
Saturated Fat
36 mg
Cholesterol
1059.3 mg
Sodium
65 g
Carbs
2.6 g
Dietary Fiber
1 g
Sugars
13.7 g
Protein
407g
Serving Size

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Risotto With Sun- Dried Tomatoes

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    Cuisine:

    Thank you so much. This recipe could not have been better!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Risotto With Sun-Dried Tomatoes, A delicious risotto that is especially great with seafood The prep is easy, but as with any risotto, you need to spend time stirring , Thank you so much This recipe could not have been better!, Very easy and tasty! I made it with Baked Herb-Crusted Chicken Breasts #45637


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    Steps

    1
    Done

    Heat the Broth and Maintain at a Simmer.

    2
    Done

    in Another Saucepan, Melt 2 Tablespoons of the Butter. Add the Garlic and Shallots and Saute Until Limp, About 2 Minutes.

    3
    Done

    Add the Rice and Stir to Coat With the Butter. Add the Wine and Cook, Stirring Occasionally, Until the Wine Is Absorbed.

    4
    Done

    Add 1/4 Cup of the Broth and Cook Over Medium Heat Until the Broth Is Absorbed. Continue to Cook and Add 1/4 Cup of the Broth at a Time, Stirring Occasionally, Until All the Broth Has Been Absorbed.

    5
    Done

    When the Broth Is All Absorbed, Stir in the Remaining 2 Tablespoons Butter. Then Stir in the Tomatoes, Cheese, and Parsley. Season With Salt and Pepper.

    6
    Done

    Serve at Once.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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