| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | c | Lower salt chicken broth |
| 1 | Jar (28 oz) spaghetti sauce | |
| 1 1/2 | c | Arborio rice |
| 1 | tb | Sweet butter |
| 1/4 | c | Grated Parmesan cheese |
| Chopped fresh parsley |
INSTRUCTIONS
In a saucepan, bring broth and sauce to a boil; reduce heat and simmer. In a large saucepan, lightly saute rice in butter, stirring frequently. Add about 1 1/2 cups heated sauce mixture to rice. Continue to cook rice over low to medium heat, stirring frequently. (Rice and liquid should maintain a low simmer). Continue addingheated sauce mixture gradually. Stir and cook about 25-30 minutes or until rice is tender. Stir Parmesan cheese into risotto. Rice should be moist and creamy. Garnish with chopped fresh parsley. Serves 4-6. My additions: I halfed the recipe since I only had half a jar of spaghetti sauce. I added 1 onion , cut in large pieces, and 1 clove garlic, crushed, to be sauted with rice. I added 1 small can of mushrooms (or fresh) and 1/2 cup dry white wine about half way through the cooking process. I added 1 can of lump crabmeat about 5 minutes before finishing. Posted to EAT-L Digest 08 Jan 97 From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU> Date: Thu, 9 Jan 1997 13:06:29 -0500
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