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Sun Dried Tomato & Artichoke Risotto

From Our Kitchen


2 lbs. abrorio rice
3 gallons vegetable stock
3 onions, chopped
1 Tbsp. garlic, chopped
3 cups sun dried tomatoes
2 cups artichoke hearts, quartered
1 cup heirloom tomato sauce
1 lb. butter
salt and pepper


Sauté onion, garlic, artichokes, and sun dried tomatoes in butter for approximately 10 minutes. Add rice and 1 gallon of the vegetable stock. Simmer and stir over medium heat for about 10 minutes, add another gallon and repeat until all the vegetable stock has cooked down. Finish with tomato sauce and fresh basil. Cook for 10 more minutes and serve.

Serves 4-6