How to make Sundried Tomato Risotto -
Wonderfully flavoured with sundried tomatoes this risotto is very tasty.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Arborio rice (आरबोरिओ राइस), Sundried tomatoes (सनड्राईड टोमाटो)
Cuisine : Italian
Course : Rice
For more recipes related to Sundried Tomato Risotto checkout Risotto Verde, Risotto With Squash, Saffron Risotto with Stuffed Chicken, Creamy Mushroom Risotto-SK Khazana . You can also find more Rice recipes like Sezvan rice Thaliyaputtu Vegetable pulao Thayar Satham
Sundried Tomato Risotto Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sundried Tomato Risotto Recipe
Arborio rice 1½ cups
Sundried tomatoes soaked and chopped ½ cup
Olive oil 1 tablespoon
Garlic cloves finely chopped 5-6
Onion finely chopped 1 medium
Salt to taste
Vegetable stock 4-5
Parmesan cheese grated 4 tablespoons
Butter 1 tablespoon
Crushed black peppercorns to taste
Cream cheese 1 teaspoon
Fresh parsley sprig for garnishing
Method
Step 1
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.
Step 2
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.
Step 3
Add sundried tomatoes, mix well and add remaining stock. Mix and add salt. Mix and cook till the rice is done.
Step 4
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.
Step 5
Add butter, crushed peppercorns and remaining Parmesan cheese to the rice and mix well. Add cream cheese and mix well. Switch off heat.
Step 6
Garnish with Parmesan crisps and parsley sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
