Risotto With Sun-Dried Tomatoes And Mozzarella Recipe

Recipe By Slurrp

This risotto with sun-dried tomatoes and mozzarella is a creamy and flavorful dish that combines the richness of risotto with the tanginess of sun-dried tomatoes and the gooeyness of melted mozzarella. The sun-dried tomatoes add a burst of umami flavor, while the mozzarella adds a creamy and cheesy texture. This dish is perfect for a cozy dinner or a special occasion.

4.2
28 Rating -
Rate
Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Risotto With Sun-Dried Tomatoes And Mozzarella
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ingredients serve

Ingredients for Risotto With Sun-Dried Tomatoes And Mozzarella Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Small Onion, Finely Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 0.67 cup Vegetable Broth
  • 0.08 cup Sun Dried Tomatoes, Drained And Chopped
  • 1.33 ounce Mozzarella Cheese, Diced
  • As required Salt And Pepper To Taste
  • as required Fresh Basil Leaves For Garnish
  • as needed Grated Parmesan Cheese For Garnish

Directions: Risotto With Sun-dried Tomatoes And Mozzarella Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Gradually add vegetable broth to the saucepan, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
  • STEP 4.Stir in the sun-dried tomatoes and mozzarella until the cheese is melted and the tomatoes are heated through. Season with salt and pepper to taste.
  • STEP 5.Serve the risotto hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Cooking Tips

  • Use good quality sun-dried tomatoes packed in oil for maximum flavor.
  • Stir the risotto constantly to ensure even cooking and to prevent it from sticking to the bottom of the pan.
  • Add a splash of white wine to the risotto before adding the broth for an extra layer of flavor.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
  • Serve the risotto as a main course with a side salad, or as a side dish with grilled chicken or fish.
Nutrition
value
409
calories per serving
6 g Fat21 g Protein66 g Carbs3 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    21g
  • Carbs
    66g
  • Fiber
    3g

MacroNutrients

  • Carbs
    66g
  • Protein
    21g
  • Fiber
    3g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    349mg
  • Iron
    6mg
  • Vitamin A
    328mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    82mg
  • Manganese
    < 1mg
  • Phosphorus
    372mg
  • Selenium
    18mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp