Best Sundried Tomato Risotto Recipes

Easy Sundried Tomato and Bacon Risotto image

Provided by Kelli Thomas @kelli1

Categories Pasta

Number Of Ingredients 8

2 cup(s) fat free, reduced sodium chicken broth
1 cup(s) water
4 slice(s) bacon, chopped
2 cup(s) sliced fresh mushrooms
1 cup(s) arborio rice, uncooked
1/4 cup(s) sun dried tomato vinaigrette dressing
1/2 cup(s) grated parmesan cheese
2 tablespoon(s) chopped fresh parsley

Steps:

Heat the broth and water on the stovetop, keep warm.
Cook the bacon in a large skillet on medium-high heat about 5 minutes or until crisp, stirring occasionally. Drain the bacon. Add the mushrooms to the skillet, cook 3 minutes stirring occasionally.
Add the rice and the dressing, stir for 1 minute. Add half the broth mixture. Cook 5 minutes or until most of the liquid is absorbed, stirring occasionally. Add the remaining broth mixture, cook 10 minutes or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
Sprinkle with cheese and parsley.

Sundried Tomato Risotto image

Number Of Ingredients 7

1 tablespoon oil from sundried tomatoes
1/2 cup onion, minced
1-1/2 cups Arborio rice
3-1/2-4 cups vegetable broth
1/3 cup sun-dried tomato, drained, chopped
1 cup shredded mozzarella cheese
salt to taste

Steps:

Melt butter in pressure cooker. Saute onions until tender, but not brown, about 2 minutes. Stir in rice, coating with butter. Pour in 3-1/2 cups vegetable broth. Lock lid and bring to full pressure. Adjust heat to maintain pressure. Cook for 6 minutes. Quick-release pressure. Remove lid and taste rice. If still chewy, add additional broth. Cook over medium heat until additional liquid is absorbed and rice is tender, 1-2 minutes. Once tender, stir in tomatoes, mozzarella, and salt to taste. Serve at once.

Nutrition Facts : Nutritional Facts Serves