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risotto with mozzarella sun dried tomatoes and basil

risotto with mozzarella sun dried tomatoes and basil

serves 4
by nancy stone

Ingredients

  • 1 - 32 oz container low sodium chicken stock
  • 1/3 cup sundried tomatoes drained and chopped, reserve 4 tbl oil
  • 1 small yellow onion diced
  • 1 ½ cups arborio rice
  • 1 cup fresh mozzarella cheese shredded
  • 3/4 cup parmesan cheese
  • ¼ cup basil leaves chopped
  • salt & pepper

Instructions

  1. heat oil from sundried tomatoes, adding more olive oil as needed to make 4 tbl
  2. saute onion until transparent 5-8 minutes
  3. add rice and stir to coat 1 minute
  4. add a ladle full of soup and stir
  5. as the soup cooks away, continue to add ladle fills of soup
  6. continue to add more soup, stirring often until rice is cooked 20-25 minutes
  7. stir in mozzarella, parmesan, basil, salt & pepper and serve