Sun-Dried Tomato Risotto

Mmmmm.  Risotto.  Sun-dried tomatoes.  These are a few of my favorite things.

This is a Pioneer Woman recipe but I made it using a Barefoot Contessa cooking technique that makes any risotto recipe extremely easy and fail proof.  I ate it for lunch.  And an afternoon snack.  And breakfast the next day.  I'm addicted to risotto!

Ingredients:  butter, olive oil, onion (I used a leek just because I had one leftover from another recipe and wanted to use it up), garlic, Arborio rice, sun-dried tomatoes, dry white wine, chicken stock or broth, salt, pepper, parmesean cheese and heavy whipping cream.

Chop up the leek or onion and mince the garlic.

Add the oil to a pot and cook the leek and garlic for a few minutes until soft.

Then add in the rice and all but 1 cup of the stock.  Cover and bake in the oven at 350 degrees for 45 minutes.

Meanwhile, dice the butter, mince the tomatoes and shred the parmesean cheese.

When the rice comes out of the oven it should have absorbed all of the liquid and it will be tender when you bite into it.

Add in the remaining stock, wine, butter and cheese and stir vigorously for a couple of minutes until all of the liquid is absorbed.

Then add in the sun-dried tomatoes and a splash of cream.

Mix it together and season with salt and pepper to taste.

Lunch is served!  If you have some fresh basil on hand you can add a little.  I didn't :(  But it was simple and delicious on it's own!

Link to the printable recipes:

Pioneer Woman Sun-Dried Tomato Risotto

Barefoot Contessa Easy Risotto in the Oven