Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Knowledge is knowing a tomato is a fruit, wisdom is not putting it into the fruit salad."
- Caroline Hutton

The refrigerator light goes on...

This recipe was inspired by a dish that I ordered at a vineyard in Chile. Mind you, the risotto I ordered was only so-so (but the wine was pretty great).

The thing that I liked about the dish was that it was seasoned with merken, a Chilean spice somewhat like smoked paprika (but made with Chilean peppers and other spices). This is a moderately hot spice and the dish at the vineyard had only a hint of it. This recipe calls for more. You can find merken in specialty stores (it's been a long time since I had to write that phrase, it seems like everything is so easily available these days).

If you can't find merken, use smoked paprika, and for a little added spice add some cayenne or other spicy chili powder to taste.


Sun-Dried Tomato Risotto

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

1/2 cup sun-dried tomatoes
4 cups water (divided)
1 tsp olive oil
2 Tbsp pine nuts
1 medium white onion (diced)
1/2 cup Arborio rice
1/8 tsp salt
fresh ground black pepper (to taste)
1 tsp smoked paprika or Chilean merken
8 ounces zucchini (small dice)
1 ounce semi-soft goat cheese
2 Tbsp dry sherry

Place the sun-dried tomatoes in a bowl. Bring 2 cups of water to a boil and pour it over the sun-dried tomatoes. Let stand thirty minutes, then drain, reserving the liquid.

Finely diced the softened sun-dried tomatoes and set aside.

Place 1 tsp. olive oil in a pan over medium-high heat. Add the pine nuts and cook for one minute, stirring frequently, until they begin to lightly brown.

Add the diced onion and continue cooking, stirring frequently, for another 4 minutes.

Add the Arborio rice and cook for 1 minute, stirring frequently.

Add the reserved water from the sun-dried tomatoes and the other 2 cups of water to the pan. Add the diced sun-dried tomatoes, salt, pepper, paprika (or merken), and stir well.

Simmer for about 15-20 minutes, stirring occasionally. Add water, 1/2 cup at a time, if needed.

When the risotto is almost done (only slightly grainy when tasted), add the sherry, stir, and add the diced zucchini. Cook for another 3 minutes. Add the goat cheese and cook, stirring constantly, until the goat cheese is melted.


Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 410 Calories from Fat 119
% Daily Value
Total Fat 12g 22%
    Saturated Fat 3g 15%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 61mg 19%
Sodium 516mg 21%
Total Carbohydrates 8g 3%
    Dietary Fiber 5g 21%
    Sugars 10g
Protein 11g
Vitamin A 21% Vitamin C 49%
Calcium 8% Iron 31%
Vitamin K 18 mcg Potassium 989 mg
Magnesium 91 mg