Mediterranean Risotto

posted by Terrytx 06-05-98 8:38 AM

Mediterranean Risotto

2 tablespoon olive oil
1 1/2 cups arborio rice
2 cloves garlic -- minced
2 (14-1/2 ounce) cans chicken broth plus enough water to make 5-1/4 cups
1/4 cup dry white wine
1/3 cup dried tomato halves -- snipped into strips
1 (13-3/4 ounce) can quartered artichoke hearts -- drained
1 (2-1/4 ounce) can sliced ripe olives -- drained
1 1/2 tablespoon fresh thyme leaves chopped or 1-1/2 teaspoon -- dried
1/4 cup grated Parmesan cheese
salt and pepper to taste

Heat oil in 3 quart saucepan over medium heat. Add rice; stir about 2 minutes until completely coated and lightly transparent. Mix in garlic; cook 1 minute.

Meanwhile bring broth and water to simmering in another saucepan; continue to simmer gently. Add wine to rice and stir until wine is absorbed. Add tomatoes and a ladleful of broth mixture to rice; reduce heat to medium-low and stir until liquid is almost completly absorbed. Repeat process until rice is creamy but firm to the bite. This should take 15-20 minutes ( You might have broth left).

Mix in the artichoke hearts, olives, thyme and cheese. Season with salt and pepper. Serve in shallow bowls. Add additional grated Parmesan and fresh chopped tomatoes, if desired.

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