 |
Tomato-Basil Risotto Recipe | |
Italian Rice | |
|
Ingredients:
8 c. chicken broth1/4 c. butter, divided 1/4 c. chopped onion 3 c. choopped plum tomatoes 2 c. Arborio rice 1/4 c. chopped fresh basil 1/4 c. grated Parmesan cheese 1/4 tsp. salt 1/4 tsp. pepper
Directions:
Cook broth in a saucepan over medium heat until hot. Melt 2 tbsp. butter in large Dutch oven over med-hi heat; add onion, and cook 2 minutes, stirring constantlly. Add tomato; cook 2 minutes, stirring constantly. Add rice; cook 5 minutes. Reduce heat to medium. Add broth, 1/2 c. at a time, stirring constantly; allow rice to absorb liquid before adding more broth. Stir in remaining 2 tbsp. butter, chopped basil, and remaining ingredients. Makes 5 cups. | |