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Risotto With Sun-dried Tomatoes

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Italian5 4 Servings

INGREDIENTS

4 1/2 c Chicken broth or stock
1/4 c Sun-dried tomatoes
marinated in olive
oil
4 T Butter
Garlic cloves, minced
1/4 c Parmesan cheese, grated
1/4 c Shallot, minced
1/4 c Parsley, fresh chopped
1 1/2 c Arborio rice
Salt
1/4 c White wine, dry
Pepper
1 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Heat the broth and maintain at a simmer. In another saucepan, melt 2
Tbl of the butter. Add the garlic and shallots and sautéuntil 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  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 242
Total Fat: 27g
Cholesterol: 36mg
Sodium: 257.6mg
Potassium: 197.3mg
Carbohydrates: 60.4g
Fiber: <1g
Sugar: 1.5g
Protein: 8.5g


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