Sundried Tomato Risotto Wonderfully flavoured with sundried tomatoes this risotto is very tasty. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Oct 2016 in Recipes Course New Update Advertisment Main Ingredients Arborio rice, Sundried tomatoes Cuisine Italian Course Rice Prep Time 11-15 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Sundried Tomato Risotto 1½ cups Arborio rice ½ cup Sundried tomatoes soaked and chopped 1 tablespoon Olive oil 5-6 Garlic cloves finely chopped 1 medium Onion finely chopped to taste Salt 4-5 Vegetable stock 4 tablespoons Parmesan cheese grated 1 tablespoon Butter to taste Crushed black peppercorns 1 teaspoon Cream cheese for garnishing Fresh parsley sprig Method Heat olive oil in a non-stick pan. Add garlic and sauté for 10-15 seconds. Add onion, mix and sauté till it turns translucent. Add rice, mix and sauté on medium heat for 4-5 minutes. Add salt, half the vegetable stock, little by little, mix and cook till the stock is absorbed. Add sundried tomatoes, mix well and add remaining stock. Mix and add salt. Mix and cook till the rice is done. Heat another non-stick pan. Spread 1 tablespoon Parmesan cheese evenly in it, increase heat and let it melt. Remove the cheese crisp onto the worktop, trim the edges and make into a triangle. Similarly prepare one more cheese crisp. Add butter, crushed peppercorns and remaining Parmesan cheese to the rice and mix well. Add cream cheese and mix well. Switch off heat. Garnish with Parmesan crisps and parsley sprig and serve hot. #Arborio rice #Butter #Cream cheese #Crushed black peppercorns #Fresh parsley #Garlic cloves #Olive oil #Onion #Parmesan cheese #Salt #Sundried tomatoes #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article