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.

Sundried Tomato, Leek and Basil Risotto
  1. 1 1/2 c arbario rice
  2. 5-7 c warmed stock
  3. 1/2 c white wine**
  4. 1 leek chopped small
  5. 1 tbsp minced garlic
  6. Heaping 1/4 c of chopped sundried tomatoes (almost 1/2 c)
  7. 1 heaping tbsp fresh basil, chopped small
  8. Rough chopped basil for garnish
  9. 2 tbsp butter
  10. 1/4 c parmesan cheese, freshly grated
  11. Salt to taste
  1. In a deep frying pan, heat a tbsp or 2 of olive oil.
  2. Saute the leek until it just begins to brown.
  3. Add garlic and saute about 30 seconds.
  4. Add the rice, toss to coat with the oil, and saute for another minute or so. Don't let them brown!
  5. Add the wine or a ladle of the stock, stir with a wooden spoon until the liquid is absorbed.
  6. 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.
  7. Season with salt to taste.
  8. About the last ladle of stock or last 5-10 minutes, add the chopped basil.
  9. When grains are tender, add the butter and stir to blend in.
  10. Remove from heat and add the grated parmesan. Toss to mix and melt, sprinkle with the rough chopped basil, and serve immediately.
  1. ** I didn't have any good white wine around, so just used a bit of my stock
  2. For the stock I had a bucket of turkey stock left over in the freezer. It tasted wonderful!
Cooking Is Like Love



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