Dried Tomato Risotto

Preparation:	12 min
Marinating/Waiting:	0 min
Cooking:	18 min
Total:	30 min

4-6
servings

Category:	Bread and cereals
Subcategory:	Rice
Source:	Metro

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Recipe ingredients

1/4 cup (60 mL) butter*
1 onion, chopped
1 garlic clove, minced
1 cup (250 mL) chopped dried tomatoes
2 cups (500 mL) arborio rice
1/2 cup (125 mL) white wine
3 cups (750 mL) chicken bouillon*
1 Tbsp. (15 mL) minced parsley
1 cup (250 mL) grated Parmigiano Reggiano cheese
1 Tbsp. (15 mL) butter*
Salt and milled pepper to taste

Preparation

In a saucepan, heat oil and cook onion, garlic and tomatoes for 1-2 min.
Add rice and cook about 2 min., stirring with a wooden spoon to coat it evenly with oil.
Add wine, stirring constantly until completely absorbed.
Add bouillon, a little at a time, stirring constantly. Continue cooking until bouillon is almost all absorbed, about 15 min.
Remove from heat and stir in butter and Parmesan.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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