CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables, Dairy |
|
Grains, Main dishes |
4 |
Servings |
INGREDIENTS
1 |
oz |
Sun-dried tomatoes; packed without oil, about 14 |
1/2 |
c |
Boiling water |
2 |
c |
Water |
14 1/2 |
oz |
Canned vegetable broth |
1 |
ts |
Olive oil |
1/2 |
c |
Shallots; finely chopped |
1 1/2 |
c |
Arborio rice |
1 |
c |
Dry white wine |
3/4 |
c |
Grated fresh Parmesan cheese |
1/2 |
c |
Thinly sliced fresh basil |
1/8 |
ts |
Pepper |
|
|
Shaved fresh parmesan; optional |
|
|
Basil sprigs; optional |
INSTRUCTIONS
1. Combine tomatoes and 1/2 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, 1/2 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@earthlink.net> on Aug 10, 1997
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