Risotto with Sun-Dried Tomatoes Recipe

Free Recipe Risotto with Sun-Dried Tomatoes

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for Risotto with Sun-Dried Tomatoes Recipe

4-1/2 c Chicken broth or stock
1/4 c Sun-dried tomatoes
; marinated in olive
; oil
4 tb Butter
Garlic cloves; minced
1/4 c Parmesan cheese; grated
1/4 c Shallot; minced
1/4 c Parsley; fresh; chopped
1-1/2 c Arborio rice
Salt
1/4 c White wine; dry
Pepper

Risotto with Sun-Dried Tomatoes Preparation

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and saute‚until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes! Per serving: 400 Calories (kcal); 13g Total Fat; (30% calories from fat); 8g Protein; 59g Carbohydrate; 35mg Cholesterol; 290mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 4

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