Solar-Dried Tomato Risotto  Solar-Dried Tomato Risotto 4716 solar dried tomato risotto

Solar-Dried Tomato Risotto

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  • 5 c.

    low-sodium vegetable or chicken stock

  • 10 oz.

    jar sun-dried tomatoes packed in olive oil, chopped

  • 1

    clove garlic, minced

  • 1

    spacious onion, chopped

  • kosher salt

  • Freshly ground sunless pepper

  • 1 1/2 c.

    arborio rice

  • 1 c.

    dry white wine

  • 1 1/2 c.

    grated pecorino

  • 2 tbsp.

    unsalted butter

  • 1/4 c.

    chopped contemporary basil


    1. Step 1Preheat oven to 425°. In a medium saucepan, warmth vegetable stock over low warmth.
    2. Step 2In a diminutive Dutch oven over medium-excessive warmth, add sun-dried tomatoes with oil, garlic, onions, salt, and pepper. Sauté for 2 minutes, stirring with a wooden spoon. Add the rice and wine and creep until wine is absorbed, about 2 minutes. Lower to low warmth and ladle 3 cups warmth stock in 1 cup increments; continuously creep until rice absorbs heaps of the liquid, 5 to 7 minutes.
    3. Step 3Dash in final 2 cups of stock and space lid on Dutch oven. Bake for quarter-hour.
    4. Step 4Dangle from oven. Dash in cheese and butter until creamy. If the risotto is just too thick, add in a splash of stock. Garnish with basil and wait on proper now.

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Judy Kim

Judy Kim is a Unique York based mostly entirely food stylist, recipe developer, culinary producer and artistic handbook.

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