Yield: 1 servings
|1 ounce||Sun-dried tomatoes|
|2½ cup||Chicken broth|
|1 cup||Finely chopped onion|
|1||Garlic clove; minced|
|4 tablespoons||Olive oil|
|1 cup||Arborio rice|
|¼ cup||Freshly grated Parmesan|
|Finely chopped fresh parsley leaves for|
|; sprinkling risotto if desired|
In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add ½ cup of the simmering liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
Yield:4 to 6 servings.
Converted by MC_Buster.
Per serving: 1378 Calories (kcal); 58g Total Fat; (38% calories from fat); 31g Protein; 179g Carbohydrate; 0mg Cholesterol; 2548mg Sodium Food Exchanges: 10½ Grain(Starch); 1 ½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9397 Converted by MM_Buster v2.0n.