Herb and Tomato Risotto
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Revision as of 10:42, 8 March 2008 by Aaron (Talk | contribs) (New page: ==Ingredients== * 4 cups vegetable stock * 2 tbsp butter * 1 large onion, chopped * 2 cloves garlic, crushed * 2 cups arborio rice * 2 x 14 oz cans c...)
Ingredients[edit]
* 4 cups vegetable stock * 2 tbsp butter * 1 large onion, chopped * 2 cloves garlic, crushed * 2 cups arborio rice * 2 x 14 oz cans chopped tomatoes * 1/2 cup shredded cheddar * 1/2 cup chopped fresh herbs (oregano, basil, parsley and chives)
Directions[edit]
1. bring the stock to a boil in a saucepan. Reduce heat and keep at a low simmer
2. melt the butter in another saucepan. Add onion and garlic and cook over medium heat for 1-2 minutes, or until soft. Add rice and stir for 1 minute until coated.
3. Add 1/2 cup stock and cook, stirring constantly until absorbed. Continue adding stock 1/2 cup at a time.
4. When all stock has been added and rice is almost done stir in tomatoes, cook for another 2-3 minutes. Stir in cheese and herbs, season with salt and pepper. Serve with gated parmesan cheese.
References[edit]
The Quick Cookbook
