risotto with sun-dried tomatoes and mozzarella

Ingredients

• Servings: 6
• 5 1/2 cups vegetable stock
• 1/3 cup oil-packed sun-dried tomatoes
• 1 onion, chopped
• 2 cups arborio rice
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a large saucepan, bring the vegetable stock to a simmer. while the stock is heating, drain the sun-dried tomatoes and reserve the oil. chop the tomatoes coarsely and set them aside.
• in a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
• add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
• add the mozzarella cheese, parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. mix well and serve.