Vegetarian Sun-Dried Tomato Risotto

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Vegetarian Sun-Dried Tomato Risotto

Provided by: FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are

healthy, delicious and easy to make. Our chef follows FoodFit's nutrition

standards for recipes that are lower in fat, but full of flavor!

Ingredients

Qty. Measurement

3 cups about vegetable stock

2 teaspoons olive oil

1/3 cup diced onions

1 teaspoon minced garlic

1 cup Arborio rice

1/3 cup freshly grated Parmesan cheese

salt, to taste

freshly ground black pepper

2/3 cup rehydrated, chopped sun-dried tomatoes

 

Cook:50 minutes (cooking time)

Preparation

1.. Heat the stock in a saucepan and keep hot over low heat.

2.. Heat the olive oil over medium heat in a separate medium-sized pot. Add

the onion and cook until it turns translucent, about 5 minutes. Add the garlic

and cook 1 minute more.

3.. Add the rice to the onion mixture, stir and turn the heat to low. Add

about 1 cup of the hot stock to the rice mixture, and stir slowly until the

stock is absorbed.

4.. Continue to add the stock 1 cup at a time, stirring slowly, letting the

rice absorb the stock before adding more.

5.. The risotto is cooked when it is creamy on the outside and slightly firm

(al dente) in the center, about 20 to 25 minutes in all. Stir in half of the

Parmesan cheese and half of the sun-dried tomatoes. Season with salt and pepper

to taste. If the risotto is too thick, add a little more stock until it becomes

creamy.

6.. Divide the risotto into serving dishes and sprinkle with the remaining

cheese and sun-dried tomatoes.

7.. NOTE: To rehydrate the tomatoes, place in a bowl and cover with warm

water. Leave the tomatoes in the water until they have plumped up, about 20

minutes. Strain the tomatoes and save the water to add to the risotto with the

chicken stock for added flavor.

Nutritional Analysis

Number of Servings: 4

 

 

Calories 325, Fat 7g, Sat Fat 3g, Protein 11g, Fiber 3g, Carbs 63g Soduim 772mg

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