Sun Oven risotto is what I like to call a hybrid, half conventionally cooked and half solar. The broth is brought to a boil on the stove before being stirred into the sauteed rice and transferred to the Sun Oven. I think the texture is far superior when it’s prepared this way. Bringing any dish with a high liquid content to a boil first will cut down on the overall cooking time by up to 30 minutes. Something to keep in mind if you get a late start.

Risotto al Pomodoro (Tomato Risotto)


1 tablespoon butter

1 small onion, finely chopped

1 cup arborio rice

1/2 cup dry white wine

3/4 cup strained tomato puree

3 cups broth, vegetable or chicken

1/2 cup freshly grated Parmesan cheese (plus extra for serving)

2 tablespoons fresh basil, chopped


Set Global Sun Oven out to preheat.

Bring broth to boil in a medium pot. Heat butter in a separate light-weight, dark pot over medium high heat. Add onions and saute until translucent, about 3 minutes. Stir in the rice, saute for about 1 minute. Add wine, cook until it evaporates, about 2 minutes. Stir in tomato puree and then the hot broth, cover and transfer the pot to the Sun Oven. Cook for 25 minutes. Take a quick peek to see if the broth has been absorbed, if not continue cooking for another 5 minutes. Remove from Sun Oven, stir in the cheese and basil. Serve immediately. Pass the additional cheese for each person to add to taste.