Recipe- Easy To Make Sun Dried Tomato Risotto

This sun-dried tomato risotto recipe is the perfect easy weeknight vegetarian dinner. Risotto is easier to make than most people realize and much faster. A savory vegetarian dinner recipe ready in about 30 minutes. Sign me up!

Ingredients

4 cups vegetable stock
3 oz sun-dried tomatoes chopped
1 cup onion finely chopped
2 garlic cloves minced
4 tablespoon olive oil
1 cup arborio rice
¼ cup dry white wine or sub more vegetable broth
¼ cup parmesan cheese plus more for serving
2 tablespoon freshly chopped herbs plus more for serving parsley and/ or basil

Method

- In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.

- While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.

- Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.

- Add ½ cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed.

- Continue adding the liquid, ½ cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes.

- Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.