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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: 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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Content 1998
Last Modified Sunday, 30-Jul-2006 13:19:46 EDT