About this recipe:This risotto contains ingredients that resemble the Italian flag - green, white and red. Green from the basil, white from the cheese and rice and red from the sun-dried tomatoes. It's a deliciously rich and flavoursome risotto, that takes just over 30 minutes to cook.
1.3 litres vegetable stock
35g oil-packed sun-dried tomatoes
1 onion, chopped
400g Arborio risotto rice
110g mozzarella cheese, grated
80g Parmesan cheese, grated
4 tablespoons chopped fresh basil
salt and pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
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.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the centre 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 20 to 25 minutes.
Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, salt and pepper. Mix well and serve.