Sundried Tomato Risotto

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

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.
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.
3. Add sundried tomatoes, mix well and add remaining stock. Mix and add salt. Mix and cook till the rice is done.
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.
5. Add butter, crushed peppercorns and remaining Parmesan cheese to the rice and mix well. Add cream cheese and mix well. Switch off heat.
6. Garnish with Parmesan crisps and parsley sprig and serve hot.