1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside. 2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm. 3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute. 4. Stir in the rice to coat with the onion mixture and cook 1 minute. 5. Begin to add the warm broth, about 1/2 cup at a time. (Reserve 1/4 cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2 cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition. 6. Stir in the reserved 1/4 cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.) Serve immediately. >From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby"
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 6|
|Calories from Fat: 84 (21%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 26.1mg||8 %|
|Sodium 1406.7mg||49 %|
|Potassium 380.5mg||10 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 61.3g|
|Protein 13.1g||19 %|
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Calories per serving: 398
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