Risotto with sun-dried tomatoes and basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Sun-dried tomatoes; packed without oil, about 14 |
| ½ | cup | Boiling water |
| 2 | cups | Water |
| 14½ | ounce | Canned vegetable broth |
| 1 | teaspoon | Olive oil |
| ½ | cup | Shallots; finely chopped |
| 1½ | cup | Arborio rice |
| 1 | cup | Dry white wine |
| ¾ | cup | Grated fresh Parmesan cheese |
| ½ | cup | Thinly sliced fresh basil |
| ⅛ | teaspoon | Pepper |
| Shaved fresh parmesan; optional | ||
| Basil sprigs; optional | ||
Directions
1. Combine tomatoes and ½ cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop.
2. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep warm.
3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes.
Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add broth mixture, ½ cup at a time, stirring often; cook until each portion of liquid is absorbed before adding the next (about 25 minutes). Add tomatoes; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese, basil and pepper. Garnish with shaved cheese and basil springs, if desired.
Recipe by: Cooking Light, 9/96 Posted to MC-Recipe Digest V1 #735 by "Kathy Rogers" <kathyrogers@...> on Aug 10, 1997