Sun Dried Tomato Risotto

© "So Easy, So Delicious"
 
10 sun dried tomatoes
1 C water
2½ C chicken or vegetable broth
2 T olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 C Arborio rice
1/3 C Parmesan cheese, grated
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

In a small saucepan, simmer the tomatoes in water for about 1 minute. Drain and reserve liquid. Chop tomatoes. In a medium saucepan, combine reserved cooking liquid and broth and bring to a simmer. Regulate heat to keep liquid simmering. In a large saucepan, heat the olive oil and add the onion and garlic and stir until softened. Add the rice and stir until the grains are all coated with oil. Add chopped tomatoes and ½ cup of the simmering liquid. Cook over medium heat, stirring until liquid has been absorbed. Continue adding the liquid, ½ cup at a time, until it is all absorbed, approximately 18 minutes. Stir in the Parmesan, salt and pepper. Sprinkle with parsley, if desired.

Hint: You can cut the sun dried tomatoes with a scissors before soaking them and then you won’t have to chop them later. Also, you can pour 1 cup of boiling water over the tomatoes and let them sit for a minute, rather than cooking them on the stove.