Name: Tomato Basil Risotto with Feta Cheese
Ingredients: 4 cn Chicken broth; (10 1/2 ounce cans); 1 1/2 c Diced plum tomatoes; 2 tb Chopped fresh basil; 1 Clove crushed garlic; 1/2 ts Salt; 1 tb Olive oil; 2 ts Olive oil; 1/2 c Finely chopped onion; 1 1/2 c Arborio rice; uncooked; 1/3 c Dry white wine; 1/2 c (2 ounces) tomato-basil feta cheese; 2 tb Grated Parmesan cheese

Is it easy to convince someone that the Bible is the Word of God on the basis of its unity, its scientific, historical accuracy, its miracles, its archaeological evidence? I haven't found that to be the case. In a special series spread over a three-week period I presented such data at a private college in California. I felt the proof was overwhelming and not one person became a believer. Why doesn't it convince all unbelievers when it's so convincing to us? Paul said it when he wrote, 'The man without the Spirit does not accept the things that come from the Spirit of God, for they are foolishness to him and he cannot understand them, because they are spiritually discerned' (1 Cor. 2:14). Only when the Holy Spirit does His regenerating work, only as He opens the mind, tears off the scales of blindness, gives life where there is death and plants the marvelous understanding of the revelation of God, only then do people come to believe and trust in the Bible. The reason I know the Bible is true is that the Spirit of God has convinced me of it.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	servings

INGREDIENTS

4	cn	Chicken broth; (10 1/2 ounce cans)
1 1/2	c	Diced plum tomatoes
2	tb	Chopped fresh basil
1		Clove crushed garlic
1/2	ts	Salt
1	tb	Olive oil
2	ts	Olive oil
1/2	c	Finely chopped onion
1 1/2	c	Arborio rice; uncooked
1/3	c	Dry white wine
1/2	c	(2 ounces) tomato-basil feta cheese
2	tb	Grated Parmesan cheese

INSTRUCTIONS

HGTV Recipes - Episode 213
1. Bring chicken broth to a simmer in a medium saucepan. Keep warm over low
heat. Do not boil.
2. Combine tomatoes, basil, garlic, salt, and 1 tablespoon olive oil. Stir
well and set aside.
3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat.
Add chopped onion and sauté 3 minutes.
4. Stir in Arborio rice. Cook 1 minute, stirring constantly.
5. Add wine. Cook 1 minute or until liquid is absorbed, stirring
constantly.
6. Add warm chicken broth, 1/2 cup at a time, stirring constantly until
each addition of broth is absorbed by the rice (approximately
20    minutes total).
7. Add tomato mixture. Cook about 2 minutes, stirring constantly.
8. Remove pan from heat. Stir in tomato-basil feta cheese.
9. Sprinkle each serving with Parmesan cheese.
Makes about 6 servings, 1 cup each.
Posted to bbq-digest by Carol McKaskill <<[email protected]> on Jun 11,
1999, converted by MM_Buster v2.0l.

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