Panissa with Sun-Dried Tomatoes and Herbs

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (150g) sun-dried tomatoes, chopped 1 cup (150g) sun-dried tomatoes, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (15g) fresh basil, chopped 1/4 cup (15g) fresh basil, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese for garnish Grated Parmesan cheese for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Cook for a couple of minutes until the rice becomes slightly toasted.
3. 3.
   Pour in the white wine and stir until it is absorbed by the rice.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
5. 5.
   Stir in the chopped sun-dried tomatoes, fresh basil, and oregano. Season with salt and pepper to taste.
6. 6.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove the pan from heat and let it rest for a few minutes.
8. 8.
   Serve the Panissa hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If using dry sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping.

Tips & Tricks

• To enhance the flavor, you can add a splash of balsamic vinegar to the Panissa just before serving.
• For a creamier texture, stir in a tablespoon of butter at the end of cooking.
• Experiment with different herbs such as thyme or rosemary to customize the flavor profile.

Serving advice

Serve the Panissa as a main course accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled fish or roasted vegetables.

Presentation advice

Garnish the Panissa with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. Serve it in individual bowls or on a large platter for a family-style presentation.