Risotto With Sundried Tomatoes by http://www.vegcooking.com
Category: Side Dishes

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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3 cups faux chicken broth
3 cups water
1 onion, finely diced
2 cloves garlic, minced
3 Tbsp. olive oil
1 cup rice
1/4 tsp. freshly ground black pepper
1/2 cup oil-packed sundried tomatoes, drained and chopped
1/4 cup fresh basil, chopped
1 Tbsp. fresh parsley, chopped
2-3 Tbsp. nondairy parmesan “cheese”


Instructions:
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Mix broth with water and set aside.
In a large saucepan over medium heat, sauté the onion and garlic in the olive oil until translucent. Add the rice and sauté for 3 to 4 minutes, stirring constantly, until the rice crackles and starts to brown.
Add 1 cup of the broth/water mixture and the pepper, stirring constantly until all moisture is absorbed—about 5 minutes. Add the sundried tomatoes, basil, and parsley.
Continue adding 1 cup of liquid at a time, stirring constantly until all moisture is absorbed before adding the next cup. When the final cup of liquid is absorbed, the rice should be slightly firm but tender, not crunchy.
Stir in the nondairy parmesan “cheese” and serve.


Additional comments:
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Makes 4 servings



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