Creamy Sun-Dried Tomato and Mozzarella Risotto
Indulge in the rich, creamy flavors of this delightful Creamy Sun-Dried Tomato and Mozzarella Risotto. This Italian classic combines arborio rice with the robust taste of sun-dried tomatoes, creamy mozzarella, and a hint of fresh basil, creating a comforting dish perfect for any occasion. This risotto is not only simple to make but also makes for a great meal to share with family and friends. Elevate your dinner table with this luxurious and satisfying recipe that captures the essence of Italian cooking.
N/A
Servings
350
Calories
9
Ingredients
Ingredients
Vegetable stock
5 1/2 cups (Warm)
Sun-dried tomatoes
1/3 cup (Drained and coarsely chopped)
Onion
1 medium (Chopped)
Arborio rice
2 cups (Uncooked)
Mozzarella cheese
1 cup (Shredded)
Parmesan cheese
1 cup (Grated)
Fresh basil
1/4 cup (Chopped)
Salt
To taste
Black pepper
To taste
Instructions
1
In a large saucepan, heat the vegetable stock over medium-low heat until it begins to simmer. Reduce the heat to keep it warm, but do not boil.
2
While the stock is heating, drain the sun-dried tomatoes, reserving the oil. Coarsely chop the tomatoes and set them aside.
3
In a large skillet, add 2 tablespoons of the reserved sun-dried tomato oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 6 minutes.
4
Stir in the arborio rice, cooking for about 1 minute until the rice grains become slightly translucent around the edges.
5
Pour in a ladleful of the warm vegetable stock and cook on low heat, stirring frequently, until the liquid is absorbed. Continue adding one ladle of stock at a time, allowing the rice to absorb it fully before adding more. This process should take approximately 20-25 minutes, or until the rice is al dente and creamy.
6
Once the rice reaches the desired texture, remove the skillet from the heat. Stir in the shredded mozzarella, grated parmesan, the chopped sun-dried tomatoes, the remaining 2 tablespoons of tomato oil, and the fresh basil. Season with salt and pepper to taste.
7
Mix thoroughly until the cheeses are melted and incorporated. Serve immediately, garnished with additional fresh basil if desired.
Nutrition Information
10.5g
Fat
54g
Carbs
12g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Sun-Dried Tomato and Mozzarella Risotto?
It is a rich, creamy Italian dish that combines arborio rice with sun-dried tomatoes, mozzarella, parmesan, and fresh basil.
What type of rice should I use for this recipe?
The recipe calls for 2 cups of uncooked arborio rice, which is essential for achieving the classic creamy texture of risotto.
How long does it take to cook the risotto?
The process of adding stock and stirring takes approximately 20-25 minutes, plus preparation time.
Is this risotto recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and cheeses.
What should I do with the oil from the sun-dried tomatoes?
Do not discard it; reserve it to sauté the onions and stir back into the rice at the end for extra flavor.
Can I use a different type of stock?
While the recipe specifies vegetable stock, you could use chicken stock if you do not require the dish to be vegetarian.
How much mozzarella cheese is needed?
The recipe requires 1 cup of shredded mozzarella cheese.
What is the calorie count for this dish?
There are approximately 350 calories per serving.
Should the vegetable stock be cold or warm when added?
The stock should be kept simmering or warm in a separate saucepan to ensure the rice cooks evenly.
How do I know when the risotto is finished cooking?
The risotto is done when the rice is al dente (tender but firm to the bite) and the consistency is creamy.
What role does the onion play?
One medium chopped onion is sautéed in tomato oil to provide a sweet, aromatic base for the rice.
Can I substitute fresh basil?
Fresh basil provides the best flavor, but you could use a smaller amount of dried basil or fresh parsley if necessary.
How much fat is in this risotto?
Each serving contains approximately 10.5g of fat.
Do I need to wash the arborio rice first?
No, do not rinse the rice; the surface starch is what creates the creamy texture of the risotto.
How much parmesan cheese do I need?
The recipe calls for 1 cup of grated parmesan cheese.
Is this recipe considered a main course?
Yes, it is a satisfying and luxurious meal that can be served as a main dish or a hearty side.
What is the carbohydrate content?
Each serving contains 54g of carbohydrates.
Can I add other vegetables?
Yes, spinach or mushrooms would pair very well with the sun-dried tomato and mozzarella flavors.
What is the protein content per serving?
There are 12g of protein per serving.
Why must I add the stock one ladle at a time?
Adding stock gradually and stirring frequently allows the rice to release its starch, creating the signature creamy sauce.
How much fiber is in this dish?
Each serving contains 2g of fiber.
What are the main tags for this recipe?
The tags include risotto, italian cuisine, comfort food, vegetarian, and easy recipe.
Should I use a specific pan?
A large skillet or wide saucepan is best to allow the rice to cook evenly in a single layer.
Can I make this recipe dairy-free?
You would need to substitute the mozzarella and parmesan with vegan cheese alternatives.
How do I prepare the sun-dried tomatoes?
Drain them from their oil (reserving the oil) and coarsely chop them before adding them to the dish.
Is this recipe beginner-friendly?
Yes, the instructions are simple and it is described as an easy recipe for any occasion.
What seasoning is used?
The dish is seasoned with salt, black pepper, and fresh basil.
Can I reheat leftovers?
Yes, though you may need to add a splash of water or stock when reheating as risotto tends to thicken when cold.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this dish.
What is the final garnish?
The dish can be garnished with additional fresh basil before serving.