Title: Risotto with Sun-Dried Tomatoes and Basil
Categories: Grain Main
Yield: 4 Servings

1	oz	Sun-dried tomatoes; packed without oil
		;, about 14
1/2	c	Boiling water
2	c	Water
14 1/2	oz	Canned vegetable broth
1	ts	Olive oil
1/2	c	Shallots; finely chopped
1 1/2	c	Arborio rice
1	c	Dry white wine
3/4	c	Grated fresh parmesan cheese
1/2	c	Thinly sliced fresh basil
1/8	ts	Pepper
		Shaved fresh parmesan; optional
		Basil sprigs; optional

1. Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (don't boil). Keep warm.

3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes. Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring often; cook until each portion of liquid is absorbed before adding the next (about 25 minutes). Add tomatoes; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese, basil and pepper. Garnish with shaved cheese and basil springs, if desired.

Posted to MM-Recipes Digest V4 #5

Recipe by: Cooking Light, 9/96

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