Risotto with Dried Tomatoes
This beautiful colored risotto has a delicious flavor from sun-dried tomatoes and the aroma of olive oil.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- 1 cup dehydrated tomato
- 2 tablespoons dehydrated tomato oil
- 3 cups chicken broth
- 1/4 teaspoons saffron
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1/4 cups fennel, chopped
- 1 cup onion, chopped
- 1 cup Arborio rice
- 1/2 cups dry white wine
- 1/2 cups Parmesan cheese
Preparation
1h 15 mins
0 mins
Medium
- Heat the broth and add the saffron, keeping it warm. In a saucepan, heat the butter and olive oil, then add the onion and fennel, cooking for 10 minutes over low heat. Add the rice and stir constantly for 3 minutes until it appears opaque.
- Reduce the heat, add the wine and oil from the dried tomatoes until absorbed. Then continue adding the broth one cup at a time, stirring until absorbed before adding more. Add the dried tomatoes in pieces and continue cooking until the rice is tender and a creamy yet al dente consistency is achieved. This may take between 18 and 25 minutes. We are likely to have leftover broth.
- Add the Parmesan cheese, salt, and pepper. If it becomes too thick, add a little broth. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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