Best Risotto With Mozzarella And Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA



Sun-Dried Tomato Risotto With Mozzarella image

Make and share this Sun-Dried Tomato Risotto With Mozzarella recipe from Food.com.

Provided by Scarlett516

Categories     Rice

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

5 1/2 cups vegetable stock
1/3 cup sun-dried tomato
1 onion, chopped
2 cups arborio rice
1 cup mozzarella cheese, shredded
1 cup grated parmesan cheese
1/4 cup fresh basil, chopped
to taste salt and pepper

Steps:

  • In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
  • In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
  • Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
  • Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.

Nutrition Facts : Calories 229.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 17.6, Sodium 261.7, Carbohydrate 34.4, Fiber 1.6, Sugar 1.4, Protein 9.3

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA



Risotto with Tomatoes, Olives, Smoked Mozzarella image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

1 tablespoon butter or olive oil
1 cup thinly sliced leeks or finely chopped onions
1 1/2 teaspoons Italian herb blend
1/4 teaspoon crushed red pepper flakes, or to taste
1 1/2 cups arborio rice
1/2 cup dry white wine
1 can (15-ounce) diced tomatoes, or plum tomatoes, coarsely chopped, with liquid
2 1/2 cups chicken or vegetable broth
1/2 cup pitted Kalamata or other Mediterranean black olives, pitted and halved
6 ounces smoked mozzarella, shredded
1/2 cup Sicilian or other good quality green olives, pitted and coarsely chopped
1 cup loosely packed fresh parsley leaves
Salt to taste

Steps:

  • Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
  • Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA



Risotto With Sun-Dried Tomatoes and Mozzarella image

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."

Provided by Cucina Casalingo

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

5 1/2 cups vegetable stock
1/3 cup sun-dried tomato packed in oil
1 onion, chopped
2 cups arborio rice
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1/4 cup chopped fresh basil
salt and pepper

Steps:

  • In a large saucepan, bring the vegetable stock to a simmer.
  • While the stock is heating, drain the sun-dried tomatoes and reserve the oil.
  • Chop the tomatoes coarsely and set them aside.
  • In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  • Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute.
  • Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes.
  • Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  • Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.
  • Mix well and serve.

Nutrition Facts : Calories 387.7, Fat 10.2, SaturatedFat 5.5, Cholesterol 29.4, Sodium 389.4, Carbohydrate 57.2, Fiber 2.5, Sugar 1.1, Protein 15.4

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO



Baked tomato, mozzarella & basil risotto image

Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
small glass of white wine (optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes, halved
small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
25g parmesan or vegetarian alternative, finely grated
150g ball mozzarella, torn into small chunks
25g dried breadcrumbs (panko are good but any will do)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
  • Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium

RISOTTO WITH PEAS AND SUN-DRIED TOMATOES



Risotto With Peas And Sun-Dried Tomatoes image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/2 cup sun-dried tomatoes, packed in olive oil
6 cups chicken or vegetable stock
2 tablespoons unsalted butter
3 scallions, minced
1 1/2 cups arborio rice
2/3 cup of dry white wine
Coarse salt and freshly ground pepper
1 cup fresh (or frozen) peas
1/3 cup of grated Parmesan cheese

Steps:

  • Chop the sun-dried tomatoes. Bring the chicken or vegetable broth to simmer.
  • Heat the butter in a large skillet and saute the scallions until they are soft. Add the rice and saute it, stirring, until it turns opaque.
  • Add the wine and let it reduce. Add one-half cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes all told, or until the rice is al dente.
  • When the rice is almost cooked, add the peas and tomatoes and stir thoroughly. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two and then serve with extra cheese passed separately.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1261 milligrams, Sugar 11 grams, TransFat 0 grams

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