Sun-Dried Tomato Risotto

Elevate your culinary skills with this exquisite Sun-Dried Tomato Risotto. A perfect blend of flavorful sun-dried tomatoes, creamy Arborio rice, and aromatic chicken broth, this dish is a delightful treat for the senses.

Ingredients

For the Risotto
½	cup boiling water
¼	cup chopped sun-dried tomatoes, without oil
1	tablespoon butter
1	tablespoon olive oil
⅓	cup minced onion
1	cup uncooked Arborio rice
3	chicken broth
¾	teaspoon salt
¼	teaspoon pepper
1	(4 ½ ounce) can diced green chilies, drained

Instructions

• For the Risotto

  1. Prepare the sun-dried tomatoes by combining boiling water and chopped tomatoes in a bowl. Cover and let it stand for 10 minutes, then drain and set aside.
  2. In an 8-inch square baking dish, combine butter and olive oil. Microwave on HIGH for 2 minutes.
  3. Add minced onion to the dish and microwave on HIGH for 3 minutes.
  4. Stir in the Arborio rice and microwave on HIGH for 2 minutes.
  5. Pour in the chicken broth, salt, and pepper. Microwave on HIGH for 9 minutes.
  6. Mix in the prepared sun-dried tomatoes and diced green chilies. Microwave on HIGH for 8 minutes.

Aug 05, 2024