Risotto With Sun-Dried Tomatoes

1. 1

   Heat the broth and maintain at a simmer.

2. 2

   In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.

3. 3

   Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.

4. 4

   Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.

5. 5

   When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.

6. 6

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.