Baked Sun Dried Tomato Risotto Recipes

SUN-DRIED TOMATO RISOTTO

Steps:

• In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

BAKED SUN-DRIED TOMATO " RISOTTO"

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.