Photo: Markus Spiske
Risotto with Sun-Dried Tomatoes and Mozzarella
8 ingredients
10 min + 35 min
6 servings
openrecipes
"This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."
Estimated Nutrition (whole recipe, rough)
474
Calories
23g
Protein
14g
Fat
63g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 1/2 cups vegetable stock
- 1/3 cup oil-packed sun-dried tomatoes
- 1 onion, chopped
- 2 cups Arborio rice
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes