Sun-dried tomato risotto



 
SERVES 4PREP COOK
2tablespoons

extra virgin olive oil

1large

onion, diced

6cloves

garlic

cups

arborio rice

4-5cups

vegetable stock

1cup

sun-dried tomatoes, soaked until tender and diced

½cup

white wine

2tablespoons

nutritional yeast

1large pinch

saffron

1

Sundried Tomato Garlic Cheese Wheel cut into 1" pieces

½cup

fresh basil, slivered and packed

  1. Preheat the oven to 350°F

  2. In a heavy pot with a lid, heat the extra virgin olive oil. Add onion and garlic, and sauté over medium heat until translucent and tender.

  3. Add the arborio rice, and sauté for about 3-4 mins.

  4. Add the vegetable stock, sun-dried tomatoes, white wine, nutritional yeast, and saffron, stir well, then cover with the lid. Place in the oven and bake for 30mins. 

  5. Remove from the oven and stir in the Miyoko's Double Cream Sundried Tomato & Garlic Cheese to melt. The mixture should still be fairly loose, arborio rice suspended in stock. If the arborio rice has absorbed most of the stock and the mixture looks dry, add the additional vegetable stock (and a dash more white wine if desired). 

  6. Return to the oven for another 10 mins or so until the rice is tender but not mushy. 

  7. Stir in the fresh basil and serve immediately.