Mediterranean Risotto

Tonight for our weekly vegetarian dinner I made Mediterranean Risotto.  It was nice and creamy, full of the wonderful flavors or the Mediterranean ~ check out my recipe.  

A word of wisdom,  if you have never made risotto, it helps to have a sous chief to help with the prep and stirring, I had my sister.  J

Mediterranean Risotto

In a large skillet, heat 2 Tablespoons of butter and 3 cloves of garlic. Sauté till tender.   Add 1 cup of Arborio rice and stir until rice is coated in butter.  Slowly stir in one can of Chicken Broth.  I like to always keep the rice just covered in broth.  Slowly bring the mixture to a boil and continually stir and add water (1 ¾ cup) to keep the rice covered in broth.  Cook for about 20 to 25 minutes.   Then add:

·         1/6 cup of sun dried tomatoes packed in oil, snipped into strips

·         1 small jar of artichoke crowns

·         1 ( 3.8 oz.) can of sliced black olives, drained

·         1 ½ teaspoons of thyme leaves

Remove the pan from the heat and stir in ½ cup of freshly grated Parmesan cheese.  Serve immediately. 

I served a cole slaw and fruit salad to complete our poolside meal.