Risotto With Sun-dried Tomatoes And Basil
| 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 | t | 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 | t | Pepper |
| Shaved fresh parmesan | ||
| optional | ||
| Basil sprigs, optional |
INSTRUCTIONS
Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep warm. 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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Nutrition (calculated from recipe ingredients)
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Calories: 777
Calories From Fat: 249
Total Fat: 28g
Cholesterol: 54.9mg
Sodium: 1801mg
Potassium: 1065.4mg
Carbohydrates: 86.5g
Fiber: 9g
Sugar: 4.1g
Protein: 36.8g