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Risotto with Sun-Dried Tomatoes and Mozzarella

Rated as 4.04 out of 5 Stars

"This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."
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Ingredients

45 m servings 429
Original recipe yields 6 servings

Directions

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  1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
  2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Nutrition Facts


Per Serving: 429 calories; 10.4 66.1 16.5 29 639 Full nutrition

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Reviews

Read all reviews 118
  1. 161 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I lov...

Most helpful critical review

This was just okay. It didn't need the extra salt. Kind of bland and the texture was a little funky. Next time I'll try another type of cheese.

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This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I lov...

We loved this-served it with Feta Chicken and it was a smash.

We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this ...

This was well worth the effort. However, I would recommend using less cheese as it was a bit overpowering. I also used chicken broth instead of vegetable broth and I was extremely pleased with...

This was good, however I needed more than stock than what the recipe called for. Also, 2 cups of cheese is WAY too much. I'd say maybe a half cup total would have been plenty.

This was just okay. It didn't need the extra salt. Kind of bland and the texture was a little funky. Next time I'll try another type of cheese.

Though the flavor was very good (I'm a lover of sun dried tomatoes), the rice did not cook as was expected in the recipe. I ended up using 6 cups of vegetable stock plus an additional cup of wa...

Simple recipe to follow! This was my first attempt at a risotto.. I found the prep time a bit longer than indicated and also found that the rice took longer to cook than stated. I needed extra l...

I was very pleased with this recipe. I am an impatient cook so I just dumped some broth in, let it soak up and the rice was still a bit chewy so I added some more broth ice cubes until they wer...