Tomato basil risotto with feta cheese

1 servings

Ingredients

Quantity Ingredient
4 cans Chicken broth; (10 1/2 ounce cans)
1½ cup Diced plum tomatoes
2 tablespoons Chopped fresh basil
1 Clove crushed garlic
½ teaspoon Salt
1 tablespoon Olive oil
2 teaspoons Olive oil
½ cup Finely chopped onion
1½ cup Arborio rice; uncooked
⅓ cup Dry white wine
½ cup (2 ounces) tomato-basil feta cheese
2 tablespoons Grated Parmesan cheese

Directions

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, ½ 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@...> on Jun 11, 1999, converted by MM_Buster v2.0l.

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