Sun Dried Tomato and Smoked Gouda Risotto Recipe

Sun dried tomatoes add a wonderful flavor to risotto and smoked gouda really rounds out the flavor for an amazing risotto.  This is definitely one of those creamy risotto recipes you've been looking for!

Ingredients:
1.5 cups of aborio rice (risotto)
1 shallot diced
2 tablespoons of olive oil
1 cup white wine
4 cups of chicken broth
0.25 cups of diced smoked gouda cheese
0.25 cups of finely chopped sun dried tomato

Directions:
Saute shallot and olive oil until translucent.  Add the aborio rice and continuously turn until the rice becomes translucent absorbing the oil.

On low heat: Pour in the cup of white wine and allow the risotto to absorb all of the liquid.  Constantly stir to avoid burning the bottom.

Add chicken broth 1 cup at a time until all the liquid is absorbed before adding each additional cup.

After approximately 25 minutes, all of the liquid should be absorbed.  Turn off the heat and slowly add the smoked gouda cheese, stirring until all the cheese is melted.  Add the sundried tomato and mix well.  Serve hot.

Egg Allergy Note: This side dish makes a great egg allergy alternative to pastas.  Many pastas are either made with eggs or are produced on the same equipment as eggs.  Obviously, egg noodles are simply out of the question.