Tomato and Basil Risotto
Ingredients:
- 4 cans vegetable broth (10 ½ ounces each)
- 1 1/2 cups plum tomatoes, diced
- 1 garlic clove, crushed
- 2 tablespoons fresh basil, chopped
- 1/3 cup onion, chopped
- 3 tablespoons olive oil (divided into 1 tablespoon and 2 tablespoons)
- 1/3 cup dry white wine
- 1 teaspoon salt
- Pepper to taste
- 1 1/2 cups Arborio rice, uncooked
- 1/3 cup tomato-basil feta cheese
- 2 1/2 tablespoons grated Parmesan cheese
Directions:
In a medium saucepan, bring the vegetable broth to a boil. Keep at a simmer while going on to the
next steps. In a bowl, mix the tomatoes, garlic, basil, salt, pepper, and one-tablespoon olive
oil; stir until well blended; set aside. In a large saucepan, heat the other two tablespoons
olive oil. Add the onion, cooking for three minutes. Stir in the rice and cook for one minute,
stirring constantly.
Next, add the wine and cook for about one minute or until the liquid is absorbed, again stirring
constantly. Add the warm vegetable broth, a little at a time stirring constantly until all the
broth has been added. Cook on low heat for about 20 minutes until the rice absorbs the broth,
stirring frequently. To the rice, add the tomato sauce and cook for two minutes, stirring constantly.
Remove from heat, add feta cheese, and sprinkle the top with Parmesan cheese.
Serves 6.
|
