Tomatoes may be out of season, but sun dried tomatoes are always in season, and add both zip and zest to this lovely risotto, a wonderful dish served on a cold, blustery day!

Bella Sun Luci Risotto


3 Cups Stock

3 Cups Water

3 Tbsp Olive Oil

1 Med Onion, Chopped

6 oz. Mushrooms, sliced

2 Cloves Garlic

1 Cup Risotto

½ Cup Bella Sun Dried Tomatoes, Drained & Chopped

1 ¼ Tsp Salt

¼ Tsp Ground Pepper

¼ Cup Freshly Chopped Basil

1 Tbsp Fresh Parsley

¼ Cup Freshly Grated Parmesan


Dilute 3 cups of broth with even parts of water, set aside. Heat olive oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add risotto to mixture and continue to sauté for about 2 minutes until rice is crackling and turning brown. Add 1 cup of liquid along with salt and pepper, stirring constantly until all moisture has been absorbed. Add sun dried tomatoes, basil and parsley. Continue adding 1 cup of liquid at a time and stirring until absorbed. Repeat process. The risotto should be tender and slightly firm in the center with a creamy sauce. Stir in parmesan cheese and serve.

*Image and recipe courtesy of Mooney Farms.*

1 reply
  1. Michael
    Michael says:

    Love the recipe! Received as a gift a giant jar of Bella Sun Luci sun dried tomatoes risotto. Thanks for the great recipe! The family liked it so much i went to the Mooney Farm’s website and bought a tub for each relative! I really like mine with some sausage!

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