0
(0)
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

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?