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
Ingredients
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
Preparation
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.*




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