Risotto with tomatoes and roasted garlic - bon appetit

2 servings;

Ingredients

Quantity Ingredient
5 Garlic cloves, unpeeled
2½ tablespoon Olive oil
3 cups Canned vegetable broth
1 cup Dry white wine
1 cup Arborio rice or medium-grain white rice (about 7 oz)
2 cups Chopped seeded tomatoes
⅔ cup Sliced fresh basil
⅓ cup Grated Parmesan cheese

Directions

Preheat oven to 450'F. Place garlic on small sheet of foil. Drizzle garlic with ½ T oil and enclose in foil. Roast until soft, about 20 minutes.

Meanwhile, pour broth and wine into heavy medium saucepan. Bring to simmer. Heat remaining 2 T oil in another medium saucepan over medium heat. Add rice to oil and stir until translucent, about 2 minutes.

Add all but ¼ C broth mmixture to rice. Cook until rice is tender but still slightly firm to bite and mixture is creamy, stirring occasionally, about 20 minutes. Squeeze roasted garlic out of skins onto foil and mash with fork, incorporating oil. Add garlic to rice. Stir in remaining ¼ C broth if risotto seems dry; cook 1 minute. Add tomatoes, basil and cheese and stir until cheese melts.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

Related recipes