SUNDRIED TOMATO, LEEK, AND BASIL RISOTTO

Sometimes we fall off the low carb bus. Hard. And tonight was one of those nights. Some lamb with red wine and a big pot of risotto. Hubby quite liked the rice tonight and I heard quite a few mumbled, “Mmmm, this is good risotto.” So if it gets the Hubby stamp of approval, I have to share it, right? I did serve it with a lamb dish that was a variation of a recipe from one of my cookbooks, but the cut wasn’t very good and it needed a little something. As soon as its perfected, I’ll post it, too.

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Sundried Tomato, Leek and Basil Risotto

Ingredients

• 1 1/2 c arbario rice
• 5-7 c warmed stock
• 1/2 c white wine**
• 1 leek chopped small
• 1 tbsp minced garlic
• Heaping 1/4 c of chopped sundried tomatoes almost 1/2 c
• 1 heaping tbsp fresh basil chopped small
• Rough chopped basil for garnish
• 2 tbsp butter
• 1/4 c parmesan cheese freshly grated
• Salt to taste

Instructions

• In a deep frying pan, heat a tbsp or 2 of olive oil.
• Saute the leek until it just begins to brown.
• Add garlic and saute about 30 seconds.
• Add the rice, toss to coat with the oil, and saute for another minute or so. Don't let them brown!
• Add the wine or a ladle of the stock, stir with a wooden spoon until the liquid is absorbed.
• Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite. Stir frequently. ALOT. Not quite constantly, but alot.
• Season with salt to taste.
• About the last ladle of stock or last 5-10 minutes, add the chopped basil.
• When grains are tender, add the butter and stir to blend in.
• Remove from heat and add the grated parmesan. Toss to mix and melt, sprinkle with the rough chopped basil, and serve immediately.

Notes

** I didn't have any good white wine around, so just used a bit of my stock
For the stock I had a bucket of turkey stock left over in the freezer. It tasted wonderful!