Friday, April 3, 2015

Sun Dried Tomato Risotto

Just love risotto, its like one pot meal , add your ingredients and add your favorite liquid like white wine or broth or just water and wait patiently, and your one pot flavorful dish will be ready to enjoy.  Main thing is you have to use arborio rice, can't make it with basmati rice, that's not fair to this awesome dish and you have to add nice parmesan cheese. Here I puree sundried tomatoes with onions and garlic so its little off in color but if you want you can cook onion and garlic first and then very fine sun dried tomatoes in it and add rice and liquid. I pair it with simple onion-tomato bruschetta. #myvegasrecipe

Very few chefs are vegan and one of the highly and most remarkable in the plant-based cuisine, is Chef Tal Ronnen who runs LA's must visit restaurant Crossroads Kitchen. Chef Ronnen, a long-time vegetarian, is now vegan. It somewhat started from his lactose intolerant father's influence that cutting dairy from your diet could be beneficial. He soon realized that there were other great advantages in maintaining a plant-based diet. He notes that some other pluses are "lower cholesterol, reduced risk of heart disease, reduced risk of cancer and stroke, and doing right by the environment."Check out his creations and more info here and he is now collaborating with Vegas famous dining scene  Wynn Las Vegas”   

Ingredients :

3 tbsp. butter
2 tbsp. olive oil
1/2  onion diced
3 cloves garlic minced
2 cups Arborio rice, uncooked
7-8 sun dried tomatoes in oil, minced
1 cup dry white wine / vegetable broth / water - take whatever you have in hand.
6-7 cups Vegetable broth
salt as needed cause in broth there is enough salt
Freshly ground black pepper
1/2 cup parmesan cheese


Heat broth in a pan or in microwave and set aside.

Heat butter and olive oil in a large pot over medium heat.

Add onion garlic and sundried tomato puree.
Cook till onions raw smells goes.
Add dry rice and stir to coat and cook for 3 minutes with gentle stirring.
Add wine/ water/broth, one cup at a time, stirring gently white the rice absorbs the liquid.
Repeat this until the rice is done, it usually takes from 6-8 cups of broth.
the rice should have a slight bite but not to crunchy at all.
Remove from heat and add parmesan and any herbs you like to add.
Adjust salt and pepper to taste
Serve with bread or bruschetta and with red wine.
Get the idea form here.

bruschetta made with onion, tomato, salt , pepper, garlic powder, balsamic vinegar.


  1. Creamy, rich and delicious, full of flavour and delicious.What more can I say about this delicious risotto.

  2. Sundried tomatoes have such a nice flavour .. Risotto looks delicious.

  3. lovely one pot meal with the flavour of sundried tomato

  4. Sun dried tomato risotto looks so delicious and yummy.....I never tried on risotto before..... I bookmarked .......... :)

    1. Thanks remya, try it, its little time consuming but outcome is awesome.

  5. Risotto? Sorry no takers at home. Bruschetta? Yes anytime. That looks so good with the topping.

    1. Thanks Nava, I also can dig in bruschetta any time.

  6. What a lovely dish! I adore risotto and your Sun Dried Tomato sounds so delicious. Pinned! Thank you for sharing with us at the Hearth and Soul hop.

  7. lovely one dear,love to have it now:)

  8. Delicious tomato risotto........lovely presentation.

  9. baaas itlaian banao ;)
    Looks yummy. Keep them coming

    1. Nothing new for me. Surely will keep on coming, thanks Shweta

  10. Looks delicious and yummy...


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