Mediterranean Risotto

Recipe By : Canned Food Alliance
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 tbl olive oil
1 1/2 cups arborio rice
2 cloves garlic -- minced
2 (14-1/2oz) cans chicken broth pluse enough water
to make 5-1/4 cups
1/4 cup dry white wine
1/3 cup dried tomato halves -- snipped into strips
1 (13-3/4oz) can quartered artichoke hearts -- drained
1 (2-1/4oz) can sliced ripe olives -- drained
1 1/2 tbl fresh thyme leaves chopped or1-1/2 tsp -- dried
1/4 cup grated Parmesan cheese
salt and pepper to taste

Heat oil in 3 qt. saucepan over med. heat. Add rice; stir about 2 min. until completely coated and slightly transparent. Mix in garlic; cook 1 min. 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 med-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 min. ( 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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