The Pioneer Woman Tasty Kitchen
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Sun-Dried Tomato Risotto

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

A delicious main or side dish, peppered with minced sundried tomatoes and finished off with Parmesan and cream. Delicious!

Ingredients

  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • ½ whole Large Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 2 cups Arborio Rice, Uncooked
  • 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced
  • 1 cup Dry White Wine (optional)
  • 7 cups Low Sodium Chicken Broth
  • Salt As Needed
  • Freshly Ground Black Pepper
  • 1 cup Parmesan, Freshly Grated
  • ¼ cups Heavy Whipping Cream
  • Fresh Basil, Chiffonade (optional)

Preparation

Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!

One Comment

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Cakeinthcountry on 3.19.2010

I made this today and it is on my regular dinner list from now on! Absolutely lovely. It only took me about 5 and a half cups of stock to get the rice right. It was just lovely for a friday evening, and I have loads left over for the weekend so already looking forward to dinner tomorrow (that is if I don’t cave in and have breakfast risotto) Thanks Ree!

6 Reviews

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terrilw on 9.17.2012

I loved this!! Even my meat/potatoes husband and teenage daughter loved it. I will definitely be making it again. I used the white wine and exactly 6 cups of broth and it was perfect. I loved the addition of the cream. I probably put in a bit more parmesan than called for and it was so yummy and creamy.

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Rebecca on 6.7.2011

So, so good and easy! I get cravings for this often.

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westmonster on 1.18.2011

Wow, this was good! I omitted the cream, as the lady in the comments to the post on The Pioneer Woman Cooks suggested, and instead added a knob of butter and just a little water in the end, and it turned out great!
I used vegetable broth and sun-dried tomatoes without oil, though, and substituted the parmesan for emmentaler cheese, which resulted in a cheesy-stringy, yummyyummyyummy risotto.
I’ll definitely make this again!

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ALilBitofEverything on 10.15.2010

I LOVE this! I had never even attempted to make risotto before, and wasn’t sure about it when I was making this. My family is so–picky isn’t really the word, but with the exception of my mother, they turn their nose up at anything that sounds “fancy”. I poured in too much broth up front, next time I will add it more slowly, but it was still oh-so-delicious. I could eat it all by itself, and as a matter of fact, I ate it for several days after I made it–the recipe makes a LOT. When Ree posted this on her cooking page, I read in the comments where a lady said adding cream was a no-no, can’t remember now why she said that, but she also wrote instructions. So, tonight when I make it, I’m going to get to the point of adding cream, take out half, make it the way Ree does and make the other half the way the lady suggested it.

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margaretha on 5.28.2010

This was a great risotto, I served it with a simple lemon chicken. Have made it a few times and will continue to keep it on the dinner rotation. It makes a lot, so there’s plenty for the next day’s lunch!

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