Risotto with Sun-Dried Tomatoes

In Italian sun-dried tomatoes, you can feel all the summer sun of hot Sicily. A Mediterranean recipe to brighten up gray days.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 320 g Rice, white, long grain, cooked

  • 8 dl Soup base, beef, cube

  • 80 g Tomato, dried, in oil

  • 35 g Onion, raw

  • 30 g Cheese, Parmesan, grated

  • 1 dl Alcohol, Wine, White

  • 1 handful Basil, fresh

  • 1 piece Spices, bay (leaves)

  • 3 spoons Oil, olive

Steps

  1. Peel the onion, wash the basil, and finely chop both. Drain excess oil from the sun-dried tomatoes and chop or slice them thinly.

  2. Heat two tablespoons of oil in a pan and sauté the onion and bay leaf over moderate heat. Once the onion is softened and lightly colored, add the rice, toast it for a minute, then pour in 100 ml of wine and wait for it to evaporate. Add most of the chopped basil and half of the sun-dried tomatoes.

  3. Pour the vegetable broth into another pan and heat it. Gradually add the broth to the rice, stirring and cooking for about 20 minutes.

  4. Remove the cooked rice from the heat, add a tablespoon of oil, Parmesan, the remaining sun-dried tomatoes, and basil. Mix well, cover, and let it rest for a few minutes.

  5. Serve the risotto on plates, garnished with basil leaves and a few drops of olive oil.

Nutrition Information (Per 100g)

  • Calories: 156.72 kcal
  • Fat: 4.08 g
    • Saturated Fat: 1.07 g
  • Carbohydrates: 23.83 g
    • Sugars: 0.21 g
  • Protein: 4.51 g
  • Fiber: 0.86 g