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Sun-Dried Tomato Risotto is for Dinner.

Sun-Dried Tomato Risotto takes 10 minutes to prepare.

Sun-Dried Tomato Risotto takes 30 minutes to cook.

Sun-Dried Tomato Risotto makes 5 servings.

The ingredients for Sun-Dried Tomato Risotto are:

4 tbsp Olive Oil
1 tbsp unsalted butter
1 small onion, chopped
1/2 cup white wine
1 1/2 cups arborio rice
1 box (32 oz) plus one can (10.75 oz) chicken broth

Here is how you make Sun-Dried Tomato Risotto:

For best results, your broth should be heated to near boiling. I heat mine in a tea kettle.Heat olive oil and butter in large skillet over medium heat. Sweat the chopped onion until translucent. Add the rice and the white wine, cookring until the rice is opalescent (white in the center, translucent around the edges, and kind of shiny). Add the broth to the rice, just enough to cover. Stir constantly with a wooden spoon until the broth has been absorbed by the rice. Add more broth when you can pull the rice apart with your spoon and the bottom of the skillet remains visible. Keep stirring. Taste occasionally to confirm doneness; the rice should be al dente. When the rice is done, add the chopped sun dried tomatoes to the mixture and stir to combine. Serve with a tiny bit of parmesean cheese.Makes 5 1/2 1-cup servings. It may not look like much, but it will fill you up! Number of Servings: 5.5Recipe submitted by SparkPeople user ADAMJH225.

The nutritional information for Sun-Dried Tomato Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 412.3

• Total Fat: 19.2 g
• Cholesterol: 5.8 mg
• Sodium: 38.1 mg
• Total Carbs: 51.5 g
• Dietary Fiber: 3.9 g
• Protein: 6.0 g

Sun-Dried Tomato Risotto is Italian cuisine.

The dietary needs meet for Sun-Dried Tomato Risotto is Gluten Free