Baked Sun Dried Tomato Risotto Recipes

BAKED SUN-DRIED TOMATO " RISOTTO"

Baked Sun-Dried Tomato

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.

Provided by s_pamgirl

Categories Short Grain Rice

Time 55m

Yield 3 serving(s)

Number Of Ingredients 13

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

Steps:

Preheat oven to 450°F.
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.
Add rice and continue to saute another 2-3 minutes.
Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.

Nutrition Facts : Calories 423.1, Fat 12.1, SaturatedFat 1.9, Sodium 473.2, Carbohydrate 61.6, Fiber 3.2, Sugar 1.4, Protein 8.6

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