Risotto with Sun-Dried Tomatoes

INGREDIENTS

INSTRUCTIONS

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of
the butter. Add the garlic and shallots and sauté.until limp, about 2
minutes.
Add the rice and stir to coat with the butter. Add the wine and cook,
stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth
and cook over medium heat until the broth is absorbed.
Continue to cook and add 1/4 cup of the broth at a time, stirring
occasionally, until all the broth has been absorbed. When the broth is all
absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes,
cheese, and parsley. Season with salt and pepper. Serve at once.
Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes!
Per serving: 400 Calories (kcal); 13g Total Fat; (30% calories from fat);
8g Protein; 59g Carbohydrate; 35mg Cholesterol; 290mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
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