Wednesday, May 25, 2011

sun dried tomato risotto

get ready for some random dishes cropping up here at keepitluce! the cupboard raid continues as i am desperately trying to pack and get rid of everything in the apartment in preparation for our impending move. yeah, i definitely wanted to say impending doom. but i stopped myself.

as excited as i am about a new adventure in the D.C. area, i am so sad to leave austin! and i have to wait to live in D.C. until after summer has passed. G and i are going to be all over the place and not often together, sadly. time to buckle down, live out of a suitcase for one more summer and move all of our belongings! ah, the life of a musician.

somehow, in all of the craziness, i am finding time to crank out some decent dishes with the items remaining to be used. one of those items was a giant jar of sun dried tomatoes from costco. how i ever thought we'd make it through the industrial sized container, i am not sure. but here's the result of one sun dried tomato dish.

if you're feelin' fancy, roll up your sleeves and get ready to stir some arborio. the flavor in this dish is more than worth it!!

sun dried tomato risotto
serves 2-3

2 tbs butter
1 tbs olive oil
3 cloves garlic, minced
1 cup arborio rice
12 sundried tomatoes
1/2 cup dry sherry cooking wine
3 cups chicken broth
1 cup water

- bring broth to a boil and reduce to low to keep hot.
- heat butter and olive oil in large pan or dutch oven over medium heat. add garlic and cook until beginning to brown. add rice and stir for three minutes. add wine and stir until almost absorbed. finally, add in the tomatoes and stir to incorporate.
- reduce heat to a little under medium and add one cup of hot broth at a time, only adding more when the previous is nearly evaporated. stirring often, this method should continue for about 15 to 20 minutes until rice is tender with a little bite in the middle.
- serve with grated parm and a much recommended drizzle of truffle oil, if you have it!


  1. I am imagining these lovely flavors playing on my tongue. This is a really nice recipe. I'll be making it very soon. I hope you have a great day. Blessings...Mary

  2. So funny...I've thought of every other vegetable on risotto (well, this is a fruit, I suppose), but never tomatoes. Makes perfect sense! Can't wait to try it.

    Before I get fancy and can afford having multiple cooking liquors around, I pretty much limit my kitchen booze to sauvignon blanc and cab/some other red. Do you have suggestions for relatively inexpensive sherry or a good substitute that can be used widely in other cooking? Or do you find yourself cooking with more sherry than I would expect?

  3. Well, I believe your local grocery should carry a cheap, dry sherry for cooking - no i.d. required :P this works fine for things like this but I think traditionally, a dry white would do just fine - I was just trying to use my sherry because, well, I don't use it all that often! Although I do remember my Mom having sherry in the back of her cupboard growing up...what did she do with all of that? Mom?? JK! :D

  4. Hi Anna! So glad you stopped by my blog and liked the steel cut oats recipe! You have some great-looking recipes on here that I wull have to try! Also, LOVE your blog banner! :)

  5. I'm sad to hear that you have to leave Austin. Sounds like you're on to bigger and better things, though. I'm sure DC will be amazing. Can't wait to see all the pantry surprises to come!