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    You are in: Home / Italian / Sun-Dried Tomato Risotto With Mozzarella Recipe
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    Sun-Dried Tomato Risotto With Mozzarella

    Sun-Dried Tomato Risotto With Mozzarella. Photo by **Jubes**

    1/5 Photos of Sun-Dried Tomato Risotto With Mozzarella

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Scarlett516's Note:

    A scrumptious risotto recipe I can't get enough of!

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    Units: US | Metric


    1. 1
      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.
    2. 2
      In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
    3. 3
      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.
    4. 4
      Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.

    Ratings & Reviews:

    • on December 04, 2012


      This had good flavor combinations, but I thought there was a little too much cheese and it kind of "drowned" the risotto. The prep could not have been easier. Very rich. Thanks!

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    • on April 24, 2011


      I loved the basil and sun-dried tomatoes in this, a nice way to dress up risotto. I felt that it was a bit too salty though with all the cheese and stock (we didn't add any extra salt too). I would probably replace some of the stock with water or use a low-sodium stock next time. Thanks for posting!

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    • on July 10, 2008


      *Reviewed during ZWT4 for Family Picks* Loved it. Great flavours to add to risotto and I liked the addition of mozzarella cheese with the parmesan cheese. I used semi-dried tomatoes that were packed in oil for this recipe. I probably added extra tomatoes and I'm glad that I did. I made 1/2 the recipe and kept the whole onion. Probably made about 4 cups of cooked risotto the full recipe would yield around 8 cups. Photo also being posted.

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    Read All Reviews (7)


    Nutritional Facts for Sun-Dried Tomato Risotto With Mozzarella

    Serving Size: 1 (75 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 229.1
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 3.2 g
    Cholesterol 17.6 mg
    Sodium 261.6 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 1.5 g
    Sugars 1.3 g
    Protein 9.3 g

    The following items or measurements are not included:

    vegetable stock

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