Milanese Sun Dried Tomato Risotto

Milanese Sun Dried Tomato Risotto
Milanese Sun Dried Tomato Risotto Recipe

The mention of Milan produces immediate thoughts of the wonderful risotto named after the city.
Risottos are best made using a special kind of Italian rice called “arborio” which is cooked with stock, garlic and a wide variety of other ingredients.
The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring.

Milanese Sun Dried Tomato Risotto Recipe 2
4 serves
Medium ★★
50 minutes
Main Course
  • Arborio Rice or long grained rice: 1 cup
  • Garlic, finely chopped: 2 cloves
  • Onion, finely chopped: 1 medium
  • White wine (optional): 1/2 cup
  • Seasoning: 1 cup
  • Broccoli, cut into small florets: 1 cup
  • Sun-dried tomatoes, soaked and thinly sliced: 1/4 cup
  • Dried oregano: 1 teaspoon
  • Chilli flakes: 1 teaspoon
  • Grated cheese: 1/4 cup
  • Cream: 2 tablespoons
  • Butter: 2 tablespoons
  • Salt: to taste
1 Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
2 Heat the butter in a pan, add the garlic and onion and saute for 2 minutes.
3 Add the rice and sauté for a further 1 minute.
4 Add the white wine, seasoning cube and salt and bring to a boil.
5 Add 4 cups of hot water, cover and cook on a slow flame for about 5 to 7 minutes.
6 Add the broccoli, sun-dried tomatoes, oregano and chilli flakes and mix well.
7 Simmer till all the moisture has evaporated and the rice has cooked.
8 Add the grated cheese and cream and mix well.
9 Serve immediately.

Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. 

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