Vegetarian

Risotto with Sun-Dried Tomatoes and Mozzarrella takes 10 minutes to prepare.

Risotto with Sun-Dried Tomatoes and Mozzarrella takes 35 minutes to cook.

Risotto with Sun-Dried Tomatoes and Mozzarrella makes 6 servings.

The ingredients for Risotto with Sun-Dried Tomatoes and Mozzarrella are:

• 5 1/2 cups vegetable stock
• 1/3 cup oil-packed sun-dried tomatoes
• 1 onion, chopped
• 2 cups medium-grained brown rice
• 1 cup shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Here is how you make Risotto with Sun-Dried Tomatoes and Mozzarrella:

1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside. 2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes. 3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 25 to 30 minutes. 4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve. Number of Servings: 6Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Risotto with Sun-Dried Tomatoes and Mozzarrella is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 275.9

• Total Fat: 11.7 g
• Cholesterol: 35.1 mg
• Sodium: 1,404.9 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 2.0 g
• Protein: 18.3 g

The dietary needs meet for Risotto with Sun-Dried Tomatoes and Mozzarrella is Vegetarian