Creamy Sundried Tomato Risotto
Makes 6 to 8 servings
Our popular Double Cream Sundried Tomato Garlic will transform rice into a fabulous risotto that will whisk your taste buds to Italy! This is a stir-and-bake method where your oven will do all the work.
- 1 large onion, diced
- 4 cloves garlic, minced
- Water or oil
- 2 cups Arborio rice
- 8 cups vegetable stock
- 1/2 cup white wine
- 1 cup chopped sundried tomatoes, either oil-packed or dried and reconstituted
- Salt and pepper to taste
- 1 6.5-ounce round Miyoko’s Double Cream Sundried Tomato Garlic
Preheat the oven to 350˚F. Heat the stock on the stove or microwave so that it is hot.
In a large oven-proof Dutch oven or pot, heat a few tablespoons of water or oil, then add the onion and garlic, and sauté for several minutes until tender. Add the rice and sauté for two or three minutes. Pour in the hot stock, wine, sundried tomatoes, and some salt to taste, and stir. Cover the pot with a lid and place it in the oven. Bake for about 25 to 30 minutes, then stir in the Sundried Tomato Garlic until it has completely melted into a creamy sauce. Serve immediately.