This delightful recipe combines the rich flavors of sun-dried tomatoes with the creamy texture of arborio rice, creating a dish that’s both satisfying and elegant.
Ingredients
Scale:
1 cup arborio rice
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
4 cups vegetable broth
1 cup water
1/2 cup dry white wine
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Fresh basil or parsley for garnish
Instructions
In a medium saucepan, warm the vegetable broth and water over low heat.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
Add the minced garlic and dried Italian herbs to the skillet, cooking for an additional minute until fragrant.
Stir in the arborio rice, allowing it to toast for about 2 minutes.
If using, pour in the white wine and stir until it's mostly absorbed.
Begin adding the warm broth mixture, one ladle at a time, stirring frequently until the liquid is almost completely absorbed.
When the rice is al dente, stir in the chopped sun-dried tomatoes and grated Parmesan cheese.
Season with salt and black pepper to taste.
Remove from heat, garnish with fresh basil or parsley, and serve immediately.
