The Leen

I got this recipe from a jar of sundried tomatoes I bought recently. It’s also online. It sounded yummy so I made it tonight. Oh, wow, it was so good! Yes, it’s a risotto, so while it’s a simple recipe in terms of ingredients and prep, the actual execution of it is pretty work-intensive. Risottos require constant stirring as about 48 oz of liquid is added about a cup at a time. It takes about 40 minutes, but in this case, it was 100% worth it. It’s sweet, and salty, and rich, and oh-so-good.

This recipe was just about enough for Brett and me to have a bowl and a half each, so if you are a big eater or if you are making this for more than two people, you might consider making a one-and-a-half batch or a double batch. I made a few changes; I added more garlic, basil, and black pepper, I didn’t add parsley, and I only added about 3/4 t of salt. And even that much salt was almost too much with the saltiness of the broth I used.

We ate it with some crusty bread with butter, and a salad. It was fantastic! As always, let me know if you make it and like it!

Sundried Tomato Risotto

• 3 cups stock or broth
• 3 cups water
• 3 T olive oil
• 1 onion, chopped
• 2 cloves garlic
• 1 cup risotto
• 1/2 cup oil-packed sun dried tomatoes, drained and chopped
• 1 1/4 t salt
• 1/4 t pepper
• 1/4 cup fresh basil, chopped
• 1 T fresh parsley, chopped
• 1/4 cup grated parmesan

Combine three cups broth with three cups of water, set aside. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic, and saute until translucent, about five minutes. Add risotto and continue to saute for about two minutes, until rice is crackling and brown. Add 1 cup of liquid, salt, and pepper, stirring constantly until liquid is absorbed. Add the sundried tomatoes, basil, and parsley and continue adding the liquid 1 cup at a time until it has all been absorbed, stirring constantly. The risotto should be tender and slightly firm in the center with a creamy sauce. Stir in parmesan cheese and serve.