Best Risotto With Sun Dried Tomatoes And Mozzarella 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

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

To rehydrate the tomatoes, place in a bowl and cover with warm water. Leave the tomatoes in the water until they have plumped up, about 20 minutes. Strain the tomatoes and save the water to add to the risotto with the chicken stock for added flavor. Points 7.

Provided by Dancer

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken stock or 3 cups low sodium chicken broth
2 teaspoons olive oil
1/3 cup diced onion
1 teaspoon minced garlic
1 cup arborio rice
1/2 cup freshly grated parmesan cheese
salt
fresh ground black pepper
2/3 cup rehydrated chopped sun-dried tomato

Steps:

  • Heat the stock in a saucepan and keep hot over low heat.
  • Heat the olive oil over medium heat in a separate medium-sized pot.
  • Add the onion and cook until it turns translucent, about 5 minutes.
  • Add the garlic and cook 1 minute more.
  • Add the rice to the onion mixture, stir and turn the heat to low.
  • Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
  • Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  • The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
  • Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
  • Season with salt and pepper to taste.
  • If the risotto is too thick, add a little more stock until it becomes creamy.
  • Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.

Nutrition Facts : Calories 347.4, Fat 8.5, SaturatedFat 3.2, Cholesterol 16.4, Sodium 638.2, Carbohydrate 53, Fiber 2.7, Sugar 6.9, Protein 14

RISOTTO APPETIZERS WITH SUN-DRIED TOMATOES AND PARMESAN



Risotto Appetizers With Sun-Dried Tomatoes and Parmesan image

Make and share this Risotto Appetizers With Sun-Dried Tomatoes and Parmesan recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 1h15m

Yield 40 appetizers

Number Of Ingredients 14

1 ounce butter
1 garlic clove, crushed
9 ounces risotto rice
1 1/2 pints vegetable stock
1/3 cup single cream
2 ounces parmesan cheese, grated
fresh basil leaf
3 ounces sun-dried tomatoes
4 1/2 ounces mozzarella cheese, diced
2 eggs, lightly beaten
12 ounces fresh white breadcrumbs
vegetable oil, for frying
sea salt
fresh ground black pepper

Steps:

  • Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
  • Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
  • Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
  • Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.

Nutrition Facts : Calories 64.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 17.2, Sodium 152.9, Carbohydrate 7.6, Fiber 0.5, Sugar 1.2, Protein 2.7

RISOTTO WITH SUN-DRIED TOMATOES



Risotto With Sun-Dried Tomatoes image

A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.

Provided by lazyme

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 cups chicken broth or 4 1/2 cups chicken stock
4 tablespoons butter
2 garlic cloves, minced (or to taste)
1/4 cup shallot, minced
1 1/2 cups arborio rice
1/4 cup dry white wine
1/4 cup sun-dried tomato packed in oil, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Steps:

  • Heat the broth and maintain at a simmer.
  • In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
  • Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
  • Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
  • When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
  • Serve at once.

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