| 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 <<mckaskill@hwy97.net> on Jun 11,
1999, converted by MM_Buster v2.0l.
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