READY IN 45 mins

Risotto with Sun-Dried Tomatoes and Mozzarella

Read Reviews (109)

"This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook." — Lara

Directions

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.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 09, 2007

This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the idea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin.

—luv2cook

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Most Helpful Critical Review

Sep 11, 2003

This was just okay. It didn't need the extra salt. Kind of bland and the texture was a little funky. Next time I'll try another type of cheese.

—ALETA14

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148 Ratings

Oct 14, 2003

We loved this-served it with Feta Chicken and it was a smash.

—GINAH1

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Jan 03, 2004

We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe again as a main or side dish!

—JEDIE

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Jul 14, 2003

This was well worth the effort. However, I would recommend using less cheese as it was a bit overpowering. I also used chicken broth instead of vegetable broth and I was extremely pleased with the outcome.

—Tim

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Jun 10, 2003

This was good, however I needed more than stock than what the recipe called for. Also, 2 cups of cheese is WAY too much. I'd say maybe a half cup total would have been plenty.

—WORKINGGIRL61

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Jan 25, 2003

Though the flavor was very good (I'm a lover of sun dried tomatoes), the rice did not cook as was expected in the recipe. I ended up using 6 cups of vegetable stock plus an additional cup of water and the rice still had not cooked properly and did not have the creamy texture that risotto is supposed to have. Also, when it was finished cooking it was incredibly thick and a bit too aldente. Overall, it was a lot of work for a not so great turnout.

—JENNWHITE

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Sep 19, 2006

Simple recipe to follow! This was my first attempt at a risotto.. I found the prep time a bit longer than indicated and also found that the rice took longer to cook than stated. I needed extra liquid, so added in a cup of white wine - worked a treat! I wanted the risotto for a main dish, so added in zucchini and grilled chicken, which made it extra tasty. I took the advice of previous reviewers and halved the amount of cheese - this was a good hint, as it would have been overpowering otherwise..

—ashlee_e

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Nutrition

Calories
429 kcal
21%

Carbohydrates
66.1 g
21%

Cholesterol
29 mg
10%

Fat
10.4 g
16%

Fiber
1.7 g
7%

Protein
16.5 g
33%

Sodium
639 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Risotto with Sun-Dried Tomatoes and Mozzarella

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 429
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 5.5g 28 %
Cholesterol 29mg 10 %
Sodium 639mg 26 %
** Potassium 193mg 5 %
Total Carbohydrates 66.1g 21 %
Dietary Fiber 1.7g 7 %
Protein 16.5g 33 %
** Sugars 1.6g
Vitamin A 13 %
Vitamin C 13 %
Calcium 37 %
Iron 12 %
** Thiamin 2 %
** Niacin 26 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.