Here’s a unique Italian-inspired recipe for a delightful “Sun-dried Tomato and Basil Risotto”
Sun-dried Tomato and Basil Risotto
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients: Begin by rehydrating the sun-dried tomatoes in warm water for about 10 minutes, then drain and chop them. Chop the basil and set aside.
- Sauté Onions and Garlic: In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Toast the Rice: Add the Arborio rice to the pan, stirring to coat it with the oil, onion, and garlic mixture. Let it toast for about 2 minutes until it becomes slightly translucent.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes. The rice should be tender but still firm to the bite.
- Mix in Tomatoes and Basil: Once the rice is cooked, stir in the chopped sun-dried tomatoes and fresh basil. Cook for an additional 2 minutes to let the flavors meld together.
- Finish with Cheese: Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve Warm: Serve the risotto warm, garnished with extra basil and sun-dried tomatoes if desired.
This Sun-dried Tomato and Basil Risotto is a simple yet elegant dish that embodies the flavors of Italy. Perfect for a cozy dinner or as a sophisticated side dish