Baked Sun-Dried Tomato Risotto |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 3 |
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The pan is super hot when it comes out of the oven...be careful not to grab the handle like I did! =) The rice may be a little dry so check after 15 min to see if it needs a little more liquid...about 1/2 cup at a time. Use the oil from the tomatoes in place of olive oil for extra favor. Ingredients:
1 garlic clove |
1/2 medium onion, finely chopped |
2 tablespoons olive oil |
1 cup arborio rice |
1/3 cup sun-dried tomato packed in oil, finely chopped |
1 tablespoon fresh basil, finely chopped |
1 tablespoon fresh oregano, finely chopped |
1 tablespoon fresh italian parsley, finely chopped |
2 tablespoons sherry wine |
2 tablespoons water |
2 cups low sodium chicken broth |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 450°F.
2. Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
3. Add rice and continue to saute another 2-3 minutes.
4. Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
5. Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.
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