Sundried Tomato and cream cheese Risotto


3 tablespoons olive oil
1/2 cup of sun dried tomato
1 red onion, diced
3/4 cup Arborio or risotto rice
3 cups vegetable stock
3 tablespoons oregano
60g cream cheese



In a saucepan, warm the stock over low heat.
Warm 2 tablespoons olive oil in a large frying pan over medium-high heat. Stir in the garlic and onions then cook until for 2 minutes. Add rice to the pan then when the rice has taken on a pale colour, pour in stock stirring constantly until the liquid is absorbed and the rice is al dente, cook on medium heat for about 15 minutes.

Remove from heat, and stir in the oregano, cream cheese then season with a pinch of salt and pepper to taste.




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