Tomato basil risotto with feta cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cans | Chicken broth; (10 1/2 ounce cans) |
| 1½ | cup | Diced plum tomatoes |
| 2 | tablespoons | Chopped fresh basil |
| 1 | Clove crushed garlic | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Olive oil |
| ½ | cup | Finely chopped onion |
| 1½ | cup | Arborio rice; uncooked |
| ⅓ | cup | Dry white wine |
| ½ | cup | (2 ounces) tomato-basil feta cheese |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
HGTV Recipes - Episode 213
1. Bring chicken broth to a simmer in a medium saucepan. Keep warm over low heat. Do not boil.
2. Combine tomatoes, basil, garlic, salt, and 1 tablespoon olive oil. Stir well and set aside.
3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat.
Add chopped onion and sauté 3 minutes.
4. Stir in Arborio rice. Cook 1 minute, stirring constantly.
5. Add wine. Cook 1 minute or until liquid is absorbed, stirring constantly.
6. Add warm chicken broth, ½ cup at a time, stirring constantly until each addition of broth is absorbed by the rice (approximately 20 minutes total).
7. Add tomato mixture. Cook about 2 minutes, stirring constantly.
8. Remove pan from heat. Stir in tomato-basil feta cheese.
9. Sprinkle each serving with Parmesan cheese.
Makes about 6 servings, 1 cup each.
Posted to bbq-digest by Carol McKaskill <<mckaskill@...> on Jun 11, 1999, converted by MM_Buster v2.0l.