Sun-Dried Tomato Risotto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 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
1/4 cup Heavy Whipping Cream
Fresh Basil, Chiffonade (optional)
Instructions
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.
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