thepioneerwoman5.0
Sundried Tomato Risotto
This is, I do believe, the third risotto recipe on my site, and should not be confused with the Roasted Red Pepper version I shared with you last year
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●microwave
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
2
Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to ⏱️ 4 minutes.
Garlic, Minced3 cloves
3
Add dry rice. Stir to coat and cook for ⏱️ 3 minutes, stirring gently.
4
Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
5
Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done---it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
6
Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!
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