Wednesday, May 23, 2012

Tomato Basil Risotto ($)

1/2 Cup chopped onion
1 Clove garlic, minced
2 Tablespoons butter
1 Cup uncooked Arborio Rice
1/2 Cup Dry White Wine
3 Cups Chicken Broth
2 Cups Water
2 Tomatoes, chopped (I didn't have any fresh so I drained and chopped a can of stewed...still good!)
2 Tablespoons Fresh basil, minced
1/3 Cup Grated Parmesan Cheese
1/4 tsp ground pepper
1/2 cup heavy Cream (I substituted fat-free half and half...still good!)

Cook onion and garlic in butter in large skillet over medium-high heat until soft.  Add rice; stir 2 to 3 minutes.  Add wine; stir until absorbed.  Stir in 1 Cup broth.  Cook, uncovered, stirring constantly, until broth is absorbed.  Continue stirring and adding broth and water, 1 cup at a time, each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency, 20 to 25 minutes.  Stir in tomatoes, basil, cheese, pepper and cream.  Stir until creamy, 1 to 2 minutes. 

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