Re: Garlic Recipes
Garlic & Tomato Risotto
Yield: 6 Servings
1 md Onion; finely chopped
1 md Red bell pepper; finely
.. chopped
3 tb Minced garlic
1 tb Chopped sun-dried tomatoes;
.. not packed in oil
1 c Chopped and drained fresh or
.. canned tomatoes
1 ts To 2 dried basil leaves
1/2 ts Dried oregano leaves
2 c Uncooked arborio rice
5 c To 7 hot vegetable broth
2 c Chopped fresh spinach
.. leaves
1 tb Grated Parmesan; optional
Salt and pepper to taste
Spray a 3-quart saucepan or 12" nonstick skillet
with vegetable cooking spray. Heat over
medium-high heat. Add onion; saute until soft but
not browned. Add 1/4 cup vegetable broth if needed
to prevent onion from browning. Add bell pepper,
garlic, dried and fresh tomatoes, basil and
oregano. Saute, stirring, about 5 minutes.
Add rice; saute about 1 minute. Pour in 1/2 cup
broth. Bring to a boil; reduce heat to medium.
Cook, stirring constantly, until liquid is almost
completely absorbed. Add another 1/2 cup broth.
Continue stirring and adding broth 1/2 cup at a
time as it is absorbed.
Stop adding broth when rice is creamy and just
tender, about 30-35 minutes. Remove risotto from
heat and stir in spinach. Add cheese if desired
and season to taste. Serve immediately.
Makes 6 servings.
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