Servings: 6

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Dried Tomato Vegetable Risotto


3-1/2 cups low-sodium chicken broth
3-ounce Frieda’s Sun-Dried Yellow or Red Tomatoes
2 cups vegetables, diced (such as green or Purple Asparagus, Baby Colored Carrots, zucchini, red or green bell peppers, or mushrooms)
1 clove Elephant Garlic, minced
2 tablespoons margarine
1 cup Italian Arborio rice, or long-grain rice
1 tablespoon fresh basil, chervil, chives, sage, marjoram or oregano, chopped
1/3 cup grated Parmesan or Romano Cheese
Pepper to taste


Bring the broth to a boil in a medium saucepan. Add the tomatoes. Reduce the heat to low and simmer for 2 minutes. Drain the tomatoes, reserving the liquid in the saucepan. Cut the tomatoes into slivers.

Sauté the diced vegetables and garlic in the margarine in a large saucepan for 3 to 5 minutes or until vegetables are tender. Stir in the rice and tomatoes to coat with margarine. Add 1 cup of the hot broth. Cook over medium heat, stirring constantly, until nearly all the liquid disappears. Then add more broth to barely cover the rice. Cook, stirring constantly, until the broth is nearly absorbed.

Repeat the process, adding broth and cooking the liquid down until the rice is tender and nearly all the liquid has cooked away (about 18 to 25 minutes). Remove the pan from the heat. Stir in the herbs and grated cheese and season to taste with pepper.