Tomato-Basil Risotto

Submitted by: Admin on 02/02/2008

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Ingredients

5 1/2 cups or 4 cans chicken broth (10-1/2 oz. cans)
1-1/2 cups diced plum tomatoes
2 Tbs. chopped fresh basil
1 clove crushed garlic
1/2 tsp. salt
1 Tbs. olive oil
2 tsp. olive oil
1/2 cup finely chopped onion
1-1/2 cups Arborio rice, uncooked
1/3 cup dry white wine
1/2 cup (2 oz.) tomato-basil feta cheese
2 Tbs. grated Parmesan cheese

Directions

Preparation:

Bring chicken broth to a simmer in a medium saucepan. Keep warm over low heat. Do not boil. Combine tomatoes, basil, garlic, salt and one tablespoon of olive oil. Stir well and set aside.

Heat two teaspoons olive oil in a large saucepan over medium-high heat. Add chopped onion and saute for three minutes. Stir in Arborio rice. Cook for one minute, stirring constantly. Add wine. Cook for another minute or until the liquid is absorbed, stirring constantly.

Add warm chicken broth, 1/2 cup at a time, stirring constantly until each addition of broth is absorbed by the rice (approximately 20 minutes total).

Add the tomato mixture. Cook for about two minutes, stirring constantly. Remove pan from the heat. Stir in feta cheese (add basil and a couple of chopped sundried tomatoes if using plain feta). Sprinkle each serving with Parmesan cheese.

Yield: approximately 6 servings, 1 cup each

From:
http://www.hgtv.com/

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