Risotto with sun-dried tomatoes and basil

4 Servings

Ingredients

Quantity Ingredient
1 ounce Sun-dried tomatoes; packed without oil, about 14
½ cup Boiling water
2 cups Water
14½ ounce Canned vegetable broth
1 teaspoon Olive oil
½ cup Shallots; finely chopped
1½ cup Arborio rice
1 cup Dry white wine
¾ cup Grated fresh Parmesan cheese
½ cup Thinly sliced fresh basil
⅛ teaspoon Pepper
Shaved fresh parmesan; optional
Basil sprigs; optional

Directions

1. Combine tomatoes and ½ cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep warm.

3. 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, ½ 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@...> on Aug 10, 1997

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