Creamy, dreamy Sun-Dried Tomato Risotto! 🍅✨ This dish combines tangy sun-dried tomatoes with velvety arborio rice, garlic, Parmesan, and fresh spinach. A taste of Italy in every bite, topped with fresh basil for a pop of flavor and color. Perfect for a cozy dinner!
Ingredients:
2 tbsp Cento Imported Extra Virgin Olive Oil
1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained and chopped
1 1/2 cups Bellino Risotto Arborio Rice
4 cups Cento Chicken Stock
3 cloves Garlic, minced
2 tbsp Butter
1/2 cup Parmesan Cheese, grated
2 cups Fresh Spinach
Fresh Basil Leaves, for garnish
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
Directions:
In a large pan, heat the extra virgin olive oil over medium heat. Add garlic and sun dried tomatoes, sautéing for 1-2 minutes until fragrant. Stir in rice, coating it in garlic and oil. Cook for about 2 minutes, allowing rice to become slightly translucent around the edges. Begin adding warmed chicken stock, one ladleful at a time, stirring continuously. Wait for each ladleful of stock to be absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and cooked through. Once rice is tender, stir in Parmesan cheese and butter until butter melts. Add spinach and stir until spinach wilts. Season with salt and ground black pepper to taste. Garnish with basil and enjoy. Serves 4.
Full recipe: https://www.cento.com/recipes/grains/sun_dried_risotto.php