2 directions: 'Combine tomatoes and ½ C. boiling water in a bowl; cover and let stand
3 30 min. or until soft. Drain and chop.
6 Combine 2 C. water and broth in saucepan; simmer (don’t boil). Keep warm.
9 Heat oil in a saucepan over medium heat. Add shallots; sauté 2 min. Stir in
10 rice; sauté 5 min. Add wine; cook 1 min. or until wine is nearly absorbed, stirring
11 constantly. Add broth mixture, ½ C. at a time, stirring often; cook until each
12 portion of liquid is absorbed before adding next (about 25 min.). Add tomatoes;
13 cook 2 min., stirring constantly. Remove from heat, stir in cheese, basil and
14 pepper. Garnish with cheese and basil sprigs, if desired.'
22 name: Sun-dried tomatoes, packed without oil (about 14)
43 name: (1 can) vegetable broth
57 name: finely chopped shallots
64 name: Arborio rice or other short-grain rice
78 name: (3 oz.) grated fresh Parmesan cheese
85 name: thinly sliced fresh basil
99 name: fresh Parmesan cheese (optional)
106 name: Basil (optional)
109 name: Risotto with Sun-dried Tomatoes and Basil
113 yield_: 4-1 C. servings