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Ingredients
- 4 x tomatoes
- 8 x sundried tomatoes, (preferably Australian)
- 2 Tbsp. butter or possibly 2 Tbsp. Marscarpone cheese
- 1/3 c. grated parmigiano
- 20 x fresh basil leaves, cut into strips
- 4Â 1/2 c. basic vegetable or possibly chicken stock
- 1/2 c. dry white wine
- 2 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1/2 c. finely minced onion
- 1Â 1/2 c. Arborio rice
Directions
- Bring the stock to boil and leave on a low flame.
- Heat the butter and oil in Tamaras Risotto Pot* and add in the onion. Saute/fry till the onion is transparent. Add in the rice and stir to coat.
- Add in the wine and stir well, allowing the wine to be absorbed before adding any more liquid.
- Continue adding the stock, one ladle at a time. About halfway through the cooking, add in the tomatoes, minced, and the basil and stir well. Continue to add in stock till the rice is still hard to bite, and most (or possibly all) of the liquid has been absorbed.
- Stir through the parmigiano, butter or possibly Marscarpone and freshly grnd salt and pepper to taste. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1082g | |
| Calories 1765 | |
| Calories from Fat 550 | 31% |
| Total Fat 62.59g | 78% |
| Saturated Fat 31.74g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 377mg | 16% |
| Potassium 1850mg | 53% |
| Total Carbs 253.12g | 67% |
| Dietary Fiber 11.4g | 38% |
| Sugars 18.54g | 12% |
| Protein 26.09g | 42% |
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