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Sundried Tomato Risotto
Tarla Dalal
• 10 January, 2017
Table of Content
About Sundried Tomato Risotto
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Ingredients
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Methods
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How to make Sundried Tomato Risotto
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Nutrient values
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The mention of Milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of Italian rice called “arborio” which is cooked with garlic and onions.
The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.
Serve other Italian dishes with this like Pizzas and Garlic Bread .
Tags
Soaking Time
15 minutes
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
5 tbsp soaked and chopped sun dried tomatoes
1 cup arborio rice
3 tbsp butter
2 tsp finely chopped garlic (lehsun)
3/4 cup finely chopped onion
1 cup blanched broccoli florets
1/4 cup fresh cream
1/2 cup grated processed cheese
1/2 cup milk
salt and
Method
- Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
- Heat 2 tbsp of butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
- Add the rice and sauté on a medium flame for 1 minute.
- Add salt and 2 ½ cups of hot water, mix well cover with a lid and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside.
- Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the broccoli , sundried tomatoes, cheese, fresh cream, cheese, milk , salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the prepared rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Sundried Tomato Risotto recipe with step by step photos
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To make the Sundried Tomato Risotto, This is what arborio rice looks like.
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Clean, wash and soak the 1 cup arborio rice for about 10 minutes.
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Drain and keep aside.
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Heat 2 tbsp. of butter in a broad non-stick pan.
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Add the 2 tsp finely chopped garlic (lehsun) and 3/4 cup finely chopped onion and sauté on a medium flame for 2 minutes..
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Add the soaked and drained arborio rice and sauté on a medium flame for 1 minute.
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Add salt and 2 ½ cups of hot water, mix well cover with a lid and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside.
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Heat the remaining 1 tbsp. of butter in a broad non-stick pan.
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Add the 1 cup blanched broccoli florets, 5 tbsp soaked and chopped sun dried tomatoes, 1/2 cup grated processed cheese, 1/4 cup fresh cream, 1/2 cup milk , salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add the prepared rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve Sundried Tomato Risotto immediately.
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Nutrient values (Abbrv)per plate
null
Click here to view Calories for Sundried Tomato Risotto
The Nutrient info is complete
Payal Parikh 86
Sept. 6, 2019, 2:33 p.m.
Risotto is my fav from Italian cuisine. this recipe is just perfect with good taste of cheese, cream and sun dried tomatoes..I make this often and my family relishes it..
