Risotto With Sun Dried Tomatoes And Basil Recipe


Health IndexAverageCuisine
Main Ingredient


 Sun-dried tomatoes1 Ounce, packed without oil (About 14 Pieces)
 Boiling water1⁄2 Cup (8 tbs)
 Water2 Cup (32 tbs)
 Canned vegetable broth14 1⁄2 Ounce (1 Can)
 Olive oil1 Teaspoon
 Finely chopped shallots1⁄2 Cup (8 tbs)
 Uncooked arborio rice/Other short-grain rice1 1⁄2 Cup (24 tbs)
 Dry white wine1 Cup (16 tbs)
 Freshly grated parmesan cheese3⁄4 Cup (12 tbs)
 Thinly sliced fresh basil1⁄2 Cup (8 tbs)
 Pepper1⁄8 Teaspoon

Nutrition Facts

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


Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let stand 30 minutes or until soft.
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.