Sun-Dried Tomato Risotto
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 412.3
- Total Fat: 19.2 g
- Cholesterol: 5.8 mg
- Sodium: 38.1 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 3.9 g
- Protein: 6.0 g
View full nutritional breakdown of Sun-Dried Tomato Risotto calories by ingredient
Introduction
Traditionally prepared risotto is delicious and not to terrible for you. It requires some work, but it is well worth the effort. Traditionally prepared risotto is delicious and not to terrible for you. It requires some work, but it is well worth the effort.Number of Servings: 5
Ingredients
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4 tbsp Olive Oil
1 tbsp unsalted butter
1 small onion, chopped
1/2 cup white wine
1 1/2 cups arborio rice
1 box (32 oz) plus one can (10.75 oz) chicken broth
Directions
For best results, your broth should be heated to near boiling. I heat mine in a tea kettle.
Heat olive oil and butter in large skillet over medium heat. Sweat the chopped onion until translucent. Add the rice and the white wine, cookring until the rice is opalescent (white in the center, translucent around the edges, and kind of shiny).
Add the broth to the rice, just enough to cover. Stir constantly with a wooden spoon until the broth has been absorbed by the rice. Add more broth when you can pull the rice apart with your spoon and the bottom of the skillet remains visible. Keep stirring. Taste occasionally to confirm doneness; the rice should be al dente. When the rice is done, add the chopped sun dried tomatoes to the mixture and stir to combine. Serve with a tiny bit of parmesean cheese.
Makes 5 1/2 1-cup servings. It may not look like much, but it will fill you up!
Number of Servings: 5.5
Recipe submitted by SparkPeople user ADAMJH225.
Heat olive oil and butter in large skillet over medium heat. Sweat the chopped onion until translucent. Add the rice and the white wine, cookring until the rice is opalescent (white in the center, translucent around the edges, and kind of shiny).
Add the broth to the rice, just enough to cover. Stir constantly with a wooden spoon until the broth has been absorbed by the rice. Add more broth when you can pull the rice apart with your spoon and the bottom of the skillet remains visible. Keep stirring. Taste occasionally to confirm doneness; the rice should be al dente. When the rice is done, add the chopped sun dried tomatoes to the mixture and stir to combine. Serve with a tiny bit of parmesean cheese.
Makes 5 1/2 1-cup servings. It may not look like much, but it will fill you up!
Number of Servings: 5.5
Recipe submitted by SparkPeople user ADAMJH225.
Member Ratings For This Recipe
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