• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Risotto with Sun-Dried Tomatoes and Basil

  • Recipe Submitted by on

Category: Grains, Main Dish

 Ingredients List

  • 1 oz Sun-dried tomatoes; packed
  • -without oil, about 14
  • 1/2 c Boiling water
  • 2 c Water
  • 14 1/2 oz Canned vegetable broth
  • 1 ts Olive oil
  • 1/2 c Shallots; finely chopped
  • 1 1/2 c Arborio rice
  • 1 c Dry white wine
  • 3/4 c Grated fresh Parmesan cheese
  • 1/2 c Thinly sliced fresh basil
  • 1/8 ts Pepper
  • Shaved fresh parmesan;
  • -optional
  • Basil sprigs; optional


1. Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let
stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep

3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes.
Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is
nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time,
stirring often; cook until each portion of liquid is absorbed before adding
the next (about 25 minutes). Add tomatoes; cook 2 minutes, stirring
constantly. Remove from heat; stir in cheese, basil and pepper. Garnish
with shaved cheese and basil springs, if desired.

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