Best Sun Dried Tomato Bacon Risotto Recipes

Sun-Dried Tomato Risotto image

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

Sun-Dried Tomato Risotto image

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

Easy Sundried Tomato and Bacon Risotto image

Provided by Kelli Thomas @kelli1

Categories Pasta

Number Of Ingredients 8

2 cup(s) fat free, reduced sodium chicken broth
1 cup(s) water
4 slice(s) bacon, chopped
2 cup(s) sliced fresh mushrooms
1 cup(s) arborio rice, uncooked
1/4 cup(s) sun dried tomato vinaigrette dressing
1/2 cup(s) grated parmesan cheese
2 tablespoon(s) chopped fresh parsley

Steps:

Heat the broth and water on the stovetop, keep warm.
Cook the bacon in a large skillet on medium-high heat about 5 minutes or until crisp, stirring occasionally. Drain the bacon. Add the mushrooms to the skillet, cook 3 minutes stirring occasionally.
Add the rice and the dressing, stir for 1 minute. Add half the broth mixture. Cook 5 minutes or until most of the liquid is absorbed, stirring occasionally. Add the remaining broth mixture, cook 10 minutes or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
Sprinkle with cheese and parsley.