Ingredients Jump to Instructions ↓

  1. 3/4 cups and 1 tablespoon vegetable stock

  2. 1 tablespoon and 2-1/4 teaspoons oil -packed sun-dried tomatoes

  3. 1/3 onion , chopped

  4. 2/3 cup Arborio rice

  5. 1/3 cup shredded mozzarella cheese

  6. 1/3 cup grated Parmesan cheese

  7. 1 tablespoon and 1 teaspoon chopped fresh basil

  8. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.


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