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Ingredients

5 ½ cups vegetable stock ⅓ cup oil-packed sun-dried tomatoes 1 onion, chopped 2 cups Arborio rice 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese ¼ cup chopped fresh basil salt and pepper to taste

Nutrition Info

429 calories carbohydrate: 66.1 g cholesterol: 29.4 mg fat: 10.4 g fiber: 1.7 g protein: 16.5 g saturatedFat: 5.5 g servingSize: - sodium: 639.3 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent, about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the center of the grains, about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed, about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

6 servings

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.