I’m trying out another version of risotto, this time using sundried tomatoes as the key ingredient, and baking it at the end to bring out the rustic flavours. This version is slightly more tangy and sweeter, unlike creamier versions which tend to be richer and savoury. I like that it doesn’t make me feel so heavy after that due to its tangy inclination.
If you’d like to try out other flavours of risotto, go to Cheesy and Addictive Risotto Frittata, Italian Lobster & Corn Risotto, Italian Prawn & Mushroom Risotto, Simple Italian Ham & Mushroom Risotto.
Ingredients:
- Chicken stock: 5 cups
- Sundried tomato in oil: 150g, finely chopped, oil retained
- Garlic: 1, finely chopped
- White onion: 1, finely chopped
- Salt: 1/2 tsp
- Ground blackpepper: 1/2 tsp
- Arborio rice: 1.5 cups
- White wine: 1 cup
- Salted butter: 2 tbsp
- Parmesan or Pecorino cheese: 1.5 cups, grated
Method:
- Preheat oven at 210 degrees Celsius.
- Warm chicken stock over low heat.
- In dutch oven, add oil from sundried tomato jar, sundried tomato, garlic, onion, salt and blackpepper. Stir-fry 2min.
- Add rice and wine. Stir till wine is absorbed by rice.
- Add 3 cups of chicken stock, 1 cup at a time. Then add in remaining 2 cups of stock.
- Cover with lid. Bake 15min.
- Remove lid. Add in butter and cheese.
- Stir to mix evenly before serving.
Serving:
3 – 4 persons
