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Nutritional Guidelines (per serving) | |
---|---|
402 | Calories |
13g | Fat |
58g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 402 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 3g | 15% |
Cholesterol 6mg | 2% |
Sodium 1296mg | 56% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 4g | 16% |
Protein 14g | |
Calcium 275mg | 21% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Risotto with sun-dried tomatoes is a decadent, delicious vegetarian and dairy-free vegan main dish. Flavored with fresh basil and parsley, this Italian sun-dried tomato risotto recipe makes a colorful rice entree.
Ingredients
- 6 cups vegetable broth or water
- 1 onion (minced)
- 3 cloves garlic (minced)
- 3 tbsp. olive oil
- 1 cup arborio rice (risotto rice)
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes in oil (drained and sliced)
- 1/4 cup fresh chopped basil
- 2 tsp. fresh chopped parsley
- 1/3 cup vegan Parmesan cheese substitute (optional)
Steps to Make It
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Sauté the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.
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Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil, and parsley.
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As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.
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Sprinkle with vegan Parmesan cheese before serving, if desired.