Golden Tomato-Vegetable Risotto
|Chicken broth||3 1⁄2 Cup (56 tbs) (Low Sodium)|
|Dried yellow tomatoes||3 Ounce (90 Gram Package)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Diced vegetables||2 Cup (32 tbs) (Such As Zucchini, Carrots, Red / Green Bell Peppers, Asparagus / Mushrooms)|
|Garlic||1 Clove (5 gm), minced|
|Risotto||6 Ounce (1 Package, 180 Grams)|
|Herbs||1 Tablespoon, chopped (Such As Basil, Chervil, Chives, Sage, Marjoram / Oregano)|
|Grated parmesan cheese/Romano cheese||80 Milliliter (1/3 Cup)|
In a medium saucepan, bring broth to a boil; add tomatoes.
Reduce heat and simmer 2 minutes.
Drain tomatoes out, reserving liquid in saucepan; keep broth warm.
Sliver tomatoes; set aside.
In a large saucepan or deep skillet, heat olive oil.
Saute vegetables and garlic for 3-5 minutes or until vegetables are tender.
Stir in risotto and tomatoes to coat well with olive oil.
Add 1 cup of the hot broth; cook over medium heat, stirring constantly, until broth is nearly absorbed.
Repeat adding broth and cooking liquid until rice is tender, and nearly all liquid has cooked away, about 18-25 minutes.
Remove from heat; stir in herbs, Parmesan cheese and season to taste with pepper.