Indulge in the savory goodness of this gluten-free risotto featuring the bold flavors of sun-dried tomatoes and thyme. Perfect for a cozy dinner night at home!
Ingredients: 1 cup Arborio rice. 4 cups gluten-free vegetable broth. 1/2 cup sun-dried tomatoes, chopped. 2 cloves garlic, minced. 1 small onion, finely chopped. 2 tablespoons olive oil. 1/2 cup white wine gluten-free. 1 teaspoon dried thyme. 1/2 cup grated Parmesan cheese or dairy-free alternative. Salt and pepper to taste. Fresh thyme leaves for garnish.
Instructions: Put the vegetable broth in a medium-sized saucepan and heat it over low heat. Don't boil it, but keep it warm. Put the olive oil in a big pan and heat it over medium-low heat. Add the chopped onion and cook for two to three minutes, until the onion turns clear. Add the chopped garlic and stir it in. Cook for one more minute, until the garlic smells good. Put the Arborio rice in the pan and stir it around to cover it with oil. Stir every now and then for two minutes. Add the white wine and stir the rice around a lot while cooking until most of the wine is absorbed. Pour in the warm vegetable broth a ladle at a time, stirring often and waiting for the liquid to soak in before adding more. This should be done for another 18 to 20 minutes, or until the rice is soft and creamy. In the last five minutes of cooking, add the chopped sun-dried tomatoes and dried thyme. Take the pan off the heat when the rice is cooked to your liking and most of the liquid has been absorbed. Add the grated Parmesan cheese or a dairy-free cheese of your choice and stir it in until it melts and the risotto is smooth. Add pepper and salt to taste. Sun-Dried Tomato and Thyme Risotto is gluten-free. Serve it hot with fresh thyme leaves on top. Have fun!
Prep Time: 10 minutes
Cook Time: 25 minutes
Tir Tabandeh
