Parent's Resource Center

Risotto with Sun-Dried Tomatoes and Mozzarella
Submitted by:  Lara


  Prep Time:     5 Minutes
Cook Time:   35 Minutes


"This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."
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

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 sauté 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.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
per serving
Calories 557
Protein 21g
Total Fat 19g
Sodium 4472mg
Cholesterol 28mg
Carbohydrates 75g
Fiber -