Ingredients Jump to Instructions ↓

  1. 1 oz 28g Sun-dried tomatoes

  2. 1 cup 237ml Water

  3. 2 1/2 cups 592ml Chicken broth

  4. 1 cup 62g / 2 1/5oz Finely-chopped onion

  5. 1 Garlic clove - minced

  6. 4 tablespoons 60ml Olive oil

  7. 1 cup 160g / 5.6oz Arborio rice

  8. 1/4 cup 59ml Freshly-grated Parmesan

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Finely chopped fresh parsley leaves - if desired

Instructions Jump to Ingredients ↑

  1. In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer.

  2. In a large saucepan cook the onion and the garlic in the oil over moderately-low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid, stirring until absorbed.

  3. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

  4. This recipe yields 4 to 6 servings.


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