Sun Dried Tomato Risotto

Ingredients

• 1 cup Arborio Rice (rinsed briefly, no need to soak)
• 1 small Yellow Onion (diced fine)
• 1/3 cup Sun-Dried Tomatoes (chopped; oil‑packed works fine)
• 4 cups Vegetable Stock (kept warm on low heat)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 1/2 cup Parmigiano-Reggiano (freshly grated)
• 1/4 teaspoon Black Pepper (freshly cracked)
• to taste Salt (sea salt preferred)

Instructions

1. Prepare Ingredients

   Dice the onion and roughly chop the sun‑dried tomatoes. Set aside.

   Time: PT5M

2. Sauté Aromatics

   Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Add Sun‑Dried Tomatoes

   Stir the chopped sun‑dried tomatoes into the onions and cook for another 1 minute to release their flavor.

   Time: PT1M

   Temperature: medium heat

4. Toast the Rice

   Add the Arborio rice to the pan and stir constantly for 2 minutes until the grains become lightly translucent around the edges.

   Time: PT2M

   Temperature: medium heat

5. Gradual Stock Incorporation

   Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is al‑dente and the mixture is creamy, about 15‑18 minutes.

   Time: PT18M

   Temperature: medium‑low heat

6. Finish the Risotto

   When the rice is cooked, remove the pan from heat. Stir in the butter cubes, grated Parmigiano‑Reggiano, and freshly cracked black pepper. Adjust salt to taste.

   Time: PT2M

7. Serve

   Plate the risotto immediately while hot. Optionally garnish with a few extra sun‑dried tomato pieces or a drizzle of olive oil.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

10g

Fiber

3g