"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
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5 1/2 cups
oil-packed sun-dried tomatoes
shredded mozzarella cheese
grated Parmesan cheese
chopped fresh basil
salt and pepper to taste
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.
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.
We loved this-served it with Feta Chicken and it was a smash.
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!
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.
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.
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.
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..
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto with Sun-Dried Tomatoes and Mozzarella
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
See how to make your own sun-dried tomatoes in the oven.
This creamy Italian rice dish makes an elegant main course.
This simple Italian-inspired meal is ready in less than 45 minutes.