Risotto is probably one of the trickiest things to make in the Sun Oven. Unlike traditionally prepared risotto, where the broth is slowly added 1/2 cup at a time, all the broth is stirred in just before transferring the pot to the Sun Oven. Therefore it’s important to get the amount right, too much and you’ve got something that looks more like soup, too little and the rice is under cooked. Also, it’s best when served immediately. For this reason solar cooked risotto is a lunch food at our house.

Solar Risotto alla Milanese


2 tablespoons unsalted butter

1 small onion, finely chopped

1 cup arborio rice

1/2 cup dry white wine

3 cups chicken broth

1/4 teaspoon crumbled saffron threads

1/2 cup freshly grated Parmesan cheese, plus more for serving


Set Global Sun Oven out to preheat.

Bring broth to a 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. Add hot  broth, stir, cover and transfer the pot to the Sun Oven. Cook for 25 minutes (set timer). Remove from Sun Oven, stir in saffron and cheese. Serve with additional grated cheese.

Makes 4 servings.

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