Recipe of the Week–Fresh Tomato and Basil Rissotto with Mozzerella
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PREP: 20 MINUTES
COOK: 27 MINUTES
Ingredients:
1 ½ Cups diced plum tomatoes
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/ teaspoon salt
1 garlic clove, crushed
3 (14 1/2 ounce) cans fat-free, less sodium chicken broth
2 teaspoons olive oil
½ cup finely chopped onion
1 ½ cups uncooked Arborio rice or other short grain rice
1/3 cup dry white wine
½ cup (2 ounces) dices part-skim mozzarella cheese
½ teaspoon freshly ground black pepper
2 tablespoons (1/2 ounce) grated fresh parmesan cheese
Preparation:
1. Combine first 5 ingredients in a small bowl, set aside.
2. Bring broth to a simmer in a medium saucepan (do not boil) keep warm over low heat
3. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes.
4. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
5. Add broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total) Add tomato mixture; cook 2 minutes; stirring constantly. Remove from heat; stir in mozzarella cheese and pepper. Sprinkle each serving with parmesan cheese.
Makes 6 servings (serving size 1 cup)
Rachel Janowicz, Sherman Oaks
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