Mediterranean Risotto

By tjm01

Ingredients

• 2 tbsp. olive oil
• 1 1/2 cups arborio rice
• 2 cloves garlic, minced or pressed
• 2 cans (14 1/2 oz each) non-fat chicken broth, (plus enough water to make 5 1/4 cups).
• 1/4 cup dry white wine
• 1/3 cup dried tomato halves, snipped into strips
• 1 can (13 3/4 oz) quartered artichoke hearts, drained
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 1 1/2 tbsp. fresh thyme leaves, chopped or 1 1/2 tsp. dried thyme leaves
• 1/4 cup grated Parmesan cheese
• salt & cracked pepper to taste

Details

Servings 4

Preparation

Step 1

Heat oil in 3-quart saucepan over medium heat. Add rice, stir about 2 minutes until completely coated and slightly translucent. Mix in garlic, cook 1 minute. Meanwhile, bring broth and water to simmering in another saucepan; continue to simmer gently. Add wine to rice; stir until wine is absorbed.
Add tomatoes and a ladleful of broth mixture to rice: reduce heat to medium-low and stir until liquid is almost completely absorbed.
Repeat process until rice is creamy but firm to the bite. This should take 15-20 minutes. (You might have a little broth remaining). Mix in the artichoke hearts, olives, thyme and cheese. Season with salt and pepper. Serve in shallow bowls. Add additional Parmesan cheese if desired.