Tomato and basil risotto

Yield: 1 servings

Measure Ingredient
4 Tomatoes
8 Sundried tomatoes; (preferably
; Australian)
2 tablespoons Butter or 2 tablespoons Marscarpone
; cheese
⅓ cup Grated parmigiano
20 Fresh basil leaves; cut into strips
4½ cup Basic vegetable or chicken stock
½ cup Dry white wine
2 tablespoons Butter
1 tablespoon Olive oil
½ cup Finely chopped onion
1½ cup Arborio rice

Bring the stock to boil and leave on a low flame.

Melt the butter and oil in Tamaras Risotto Pot* and add the onion. Saute until the onion is transparent. Add the rice and stir to coat.

Add the wine and stir well, allowing the wine to be absorbed before adding any more liquid.

Continue adding the stock, one ladle at a time. About halfway through the cooking, add the tomatoes, chopped, and the basil and stir well. Continue to add stock until the rice is still firm to bite, and most (or all) of the liquid has been absorbed.

Stir through the parmigiano, butter or Marscarpone and freshly ground salt and pepper to taste. Serve immediately.

Converted by MC_Buster.

Per serving: 1539 Calories (kcal); 38g Total Fat; (23% calories from fat); 26g Protein; 251g Carbohydrate; 62mg Cholesterol; 337mg Sodium Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 5½ Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Similar recipes