Sun Dried Tomato Risotto with Tomato Basil Salad – Indulge in this deliciously creamy risotto, perfectly paired with a refreshing salad that captures the essence of summer. Whether you’re looking to enjoy comfort food in the cool indoors or just looking to mix it up, this dish is a must-try!
I’m especially excited to be posting a recipe to Simple Seasonal today, as this is my first recipe post-nurse practitioner school! This blog has been an integral part of me achieving my dream of becoming a nurse practitioner. If you want to hear more about my journey, head over to my last blog post. And thank you again to anyone who has spent some time on this little blog. The ad revenue I made as you have scrolled through my recipes has directly funded my education. Thank you!
Now, who says you can’t enjoy some comfort food on a hot summer day? After all, most of us hang out in the air conditioning for much of the summer anyway. Risotto is personally one of my favorite “adult” comfort foods. It has the creamy, cheesy appeal of mac n’ cheese, but you get to douse it in white wine (plus sip on what’s left from the bottle while you cook)!
This recipe for Sun Dried Tomato Risotto has a traditional, flavorful, and creamy Parmesan, shallot, and garlic base that never disappoints, and then the addition of sun dried tomatoes adds a sweet and tangy summer-like zing. Garnishing it with a fresh summer Tomato Basil Salad adds a garden-fresh pop. Layering the two flavors of sun tried tomatoes plus fresh summer tomatoes is a nod to how complex tomatoes, the garden jewel of summer, can be.
Sun Dried Tomato Risotto with Tomato Basil Salad
Indulge in this deliciously creamy risotto, perfectly paired with a refreshing salad that captures the essence of summer. Whether you're looking to enjoy comfort food in the cool indoors or just looking to mix it up, this dish is a must-try!
Ingredients
Sun Dried Tomato Rissotto
- 6 Tbsp olive oil
- 3 Tbsp shallots, finely chopped
- 3 cloves fresh garlic, minced
- 2 C arborio rice
- 1 C dry white wine*
- 6 C vegetable broth
- 3/4 C sun dried tomato in oil, lightly drained and finely chopped
- 1 C grated parmigiano-reggiano
- Additional parmigiano-reggiano for garnish
- 1/4 C heavy cream
Tomato Basil Salad
- 1/4 C basil, chiffonade (cut into thin ribbons)
- 1 C colorful mini tomatoes, sliced
- 2 Tbsp extra virgin olive oil
- salt and fresh cracked pepper to taste
Instructions
- To make the cooking process run smoothly, prep all of your ingredients in advance.
- Heat the oil in a large, deep pan over medium heat. Add the shallots to the pan and sauté for about 2 minutes until tender.
- Add the arborio rice and 3 cloves of minced garlic and cook “dry” while stirring frequently for about 2 minutes.
- Add the wine to the pan and cook, stirring frequently until absorbed.
- Next, add the sun dried tomatoes and about 1/2 cup of the vegetable broth and cook, stirring frequently until absorbed. Continue doing this, 1/2 cup of broth at a time, until the rice is al dente texture.
- In between adding broth and cooking the rice, prep the Tomato Basil Salad. Do this by slicing colorful mini tomatoes and cutting basil into ribbons. Mix with the extra virgin olive oil and season with salt and fresh cracked pepper to taste.
- Remove the risotto from the heat and stir in the parmigiano-reggiano.
- Serve hot and topped with with the Tomato Basil Salad and grated parmigiano-reggiano.
Notes
*I use a Sauvignon Blanc
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