Baked Sun-dried Tomato " Risotto"

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 garlic clove
• 1/2 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1/3 cup sun-dried tomato packed in oil, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh italian parsley, finely chopped
• 2 tablespoons sherry wine
• 2 tablespoons water
• 2 cups low sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 450°f.
• 2 heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. add onion and garlic and saute until tranlucent.
• 3 add rice and continue to saute another 2-3 minutes.
• 4 add in tomatoes and herbs. then sherry and water and stir until the liquid is absorbed.
• 5 stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.