PKU Tomato Risotto w/Mozzarella
(you will have to figure out the phe, but this makes one serving)
Ingredients:1/2 Cup diced tomato (used Hunt's canned)
1 Tbl. chopped Basil
1 Tea Olive Oil
1/4 Tea salt
1/8 Tea crushed garlic
12 oz of either chicken broth or vegetable broth (we used chicken the Washington broth mix)
2 tea Olive Oil
2 Tbl finely chopped onion
1/3 C Dry (one serving) of Cambrookes Rice - cook for 10 mins as on rice instructions, rinse very well and spray with Olive Oil Spray
1/4 C Dry white wine or less
1/4 of Cambrookes Shredded Mozzarella Cheese
Step 1 - combine first 5 ingredients in a bowl and set aside.Start cooking rice.
Step 2 - simmer broth in small pan to keep hot.
Step 3 - saute onions and 2 Tea of olive oil in a sauce pan. Add wine. Then stir in pre-cooked rice stir constantly until liquid is absorbed - can take several minutes. Then add the broth to the rice 1/4 C at a time, stirring constantly until absorbed before adding next 1/4 C. Once all liquid is absorbed then add the bowl of mixture (from step 1). Heat for 2 mins, stirring constantly then add the cheese. Remove from heat and let rest to set-up and serve.Good luck - this recipe does take time, but is very, very tasty.