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Sun-Dried Tomato Cream Cheese Basil Risotto
Rich cream cheese, tangy sun-dried tomatoes, and flavorful basil makes this incredible cream cheese basil risotto absolutely irresistible! Just try to only have one bowl.
Servings 4 servings
- 2 tablespoons butter
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1-1/2 cups arborio rice
- 1/4 cup white wine
- 4 cups chicken broth, warmed
- 2 oz cream cheese, softened
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 1/3 cup grated Parmesan cheese
- 1/4 cup minced fresh basil
- Salt and pepper to taste
In a large saucepan over medium-high heat, heat butter until hot. Saute shallot and garlic in butter until just tender. Stir in rice and stir occasionally until rice is evenly coated with butter (do not allow the rice to brown) Remove pan from heat and slowly whisk in white wine to deglaze pan.
Return rice to medium-high heat and cook stirring occasionally until liquid is absorbed. Ladle a little chicken broth into pan, and stir occasionally until liquid is absorbed. Continue adding chicken broth a little bit at a time using the same method until all the chicken broth is used and rice is tender and creamy (this process should take about 15-20 minutes in total)
Reduce heat to medium and stir in cream cheese until creamy. Add tomatoes, cheese, basil, and season with salt and pepper to taste. Serve risotto hot and enjoy!