- Prep
- 30 min
- Cook
- 30 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Sun-dried tomato risotto is an innovative version of the classic, with concentrated flavor and the crunch of sun-dried tomatoes. It is worth it for the creamy texture and unique personality of the dish.”
What you need to know
- Arroz arborio ou carnaroli para textura perfeita
- Tomate seco adiciona crocância e sabor concentrado
- Manteiga e parmesão dão consistência cremosa
Ingredients
Main
- cups carnaroli rice
- tablespoons oat flour
- unit sun-dried tomato
- tablespoons sugar
- grams parmesan cheese, grated
- units garlic, minced
- tablespoons butter
Instructions
Principal
- When the rice is al dente, add the sun-dried tomato, parmesan cheese, the rest of the butter, salt, and pepper. Stir well until the desired creamy consistency is obtained, serve immediately.
Chef's tips
- Frite o tomate seco antes de adicionar ao risoto para intensificar o sabor
- Use manteiga de qualidade para melhor sabor
- Saltem a cebola e o alho antes de adicionar o arroz
Variations
- Adicione ervilhas ou cogumelos para variação vegetal
- Use tomate seco de diferentes variedades para diversificar o sabor
- Experimente com outros tipos de queijo, como gorgonzola
Substitutions
- Pode-se usar tomate passado em lugar de tomate seco
- Queijo ralado em substituição ao parmesão
- Água pode ser usada em vez de caldo de legumes
How to store
Let the risotto cool and store in the fridge in an airtight container. Lasts up to 3 days.
Can it be frozen?
Not recommended to freeze, as it may alter the texture and flavor of the dish.
What to serve with
It pairs well with a light green salad or a slice of fresh French bread.
Frequently asked questions
Can it be made without butter?
Yes, but the risotto texture may be drier without the addition of butter.
Is risotto good the next day?
Yes, risotto improves with time, but store at room temperature.
What to do with leftover sun-dried tomatoes?
You can use leftover sun-dried tomatoes in soups or sauces to take advantage of all the flavor.
Can I use another type of rice?
Yes, but arborio or carnaroli are ideal for risotto because of their texture.
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