Tomato Basil Risotto with Feta Cheese

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2 ts olive oil
1 Clove garlic; crushed
1 tb olive oil
1/3 c Dry white wine
1/2 ts Salt
1/2 c Onion; finely chopped
1 1/2 c plum tomatoes; Diced
1 1/2 c Arborio rice; uncooked
1/2 c tomato-basil feta cheese
4 10 1/2 ounce cn Chicken broth
2 tb fresh basil; Chopped
2 tb Grated Parmesan cheese

Original recipe makes 1



HGTV Recipes - Episode 213 1. Bring chicken broth to a simmer in a medium saucepan. Keep warm over low heat. Do not boil. 2. Combine tomatoes, basil, garlic, salt, and 1 tablespoon olive oil. Stir well and set aside. 3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add chopped onion and saute 3 minutes. 4. Stir in Arborio rice. Cook 1 minute, stirring constantly. 5. Add wine. Cook 1 minute or until liquid is absorbed, stirring constantly. 6. Add warm chicken broth, 1/2 cup at a time, stirring constantly until each addition of broth is absorbed by the rice (approximately 20 minutes total). 7. Add tomato mixture. Cook about 2 minutes, stirring constantly. 8. Remove pan from heat. Stir in tomato-basil feta cheese. 9. Sprinkle each serving with Parmesan cheese. Makes about 6 servings, 1 cup each. Posted to bbq-digest by Carol McKaskill < on Jun 11, 1999,

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Calories Per Serving: 1646 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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