Side Pannel
Risotto with Sun-Dried Tomatoes and Basil
Risotto with Sun-Dried Tomatoes and Basil
- Recipe Submitted by ADMIN on 09/26/2007
Category: Grains, Main Dish
Ingredients List
- 1 oz Sun-dried tomatoes; packed
- -without oil, about 14
- 1/2 c Boiling water
- 2 c Water
- 14 1/2 oz Canned vegetable broth
- 1 ts Olive oil
- 1/2 c Shallots; finely chopped
- 1 1/2 c Arborio rice
- 1 c Dry white wine
- 3/4 c Grated fresh Parmesan cheese
- 1/2 c Thinly sliced fresh basil
- 1/8 ts Pepper
- Shaved fresh parmesan;
- -optional
- Basil sprigs; optional
Directions
1. Combine tomatoes and 1/2 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, 1/2 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.
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, 1/2 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.
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