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Risotto With Sun Dried Tomatoes And Basil Recipe
|Sun-dried tomatoes||1 Ounce, packed without oil (About 14 Pieces)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Canned vegetable broth||14 1⁄2 Ounce (1 Can)|
|Olive oil||1 Teaspoon|
|Finely chopped shallots||1⁄2 Cup (8 tbs)|
|Uncooked arborio rice/Other short-grain rice||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Thinly sliced fresh basil||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1648 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 17 g85.1%
Trans Fat 0 g
Cholesterol 82.3 mg
Sodium 2831 mg118%
Total Carbohydrates 253 g84.4%
Dietary Fiber 6.1 g24.5%
Sugars 31 g
Protein 42 g84.8%
Vitamin A 43.7% Vitamin C 32.1%
Calcium 114.3% Iron 29.9%
*Based on a 2000 Calorie diet
Drain and chop tomatoes.
Combine 2 cups water and vegetable broth in a saucepan; bring to a simmer (don't boil).
Keep broth mixture warm.
Heat oil in a saucepan over medium heat until hot.
Add shallots, and saute for 2 minutes.
Stir in rice, and saute for 5 minutes.
Add wine, and cook 1 minute or until wine is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring often; cook until each portion of liquid is absorbed before adding next (about 25 minutes).
Add tomatoes, and cook 2 minutes, stirring constantly.
Remove from heat; stir in cheese, sliced basil, and pepper.