Serves 4.
2 tbsp. olive oil
1 1/2 cup Arborio rice
13 3/4 oz quartered artichoke hearts, drain
2 1/4 oz can sliced ripe black olives, drain & use half of the olives
1 1/2 tbsp. fresh thyme leaves, chopped
1/4 cup grated Parmesan cheese
salt and cracked black pepper to taste
Instructions
Heat oil in a 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 simmer in another saucepan; continue to simmer gently.
Add wine to rice; stir until wine is absorbed. Add tomatoes and a ladle full of broth mixture to the rice; reduce the heat to medium-low and stir until liquid is almost completely absorbed. Repeat the process until the rice is creamy, but firm to the bite; this should take 15 to 20 minutes. (You may 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 grated Parmesan, if desired.
REMEMBER, its OK to say NO.
Pauline Therrien
Ingredients2 tbsp. olive oil
1 1/2 cup Arborio rice
2 cloves garlic, minced or pressed
2 x 14-oz cans non-fat chicken broth, plus enough water to total 5 1/4 cups
2 x 14-oz cans non-fat chicken broth, plus enough water to total 5 1/4 cups
1/4 cup dry white wine
1/3 cup dried tomato halves, snip in strips
2 1/4 oz can sliced ripe black olives, drain & use half of the olives
1 1/2 tbsp. fresh thyme leaves, chopped
1/4 cup grated Parmesan cheese
salt and cracked black pepper to taste
Instructions
Heat oil in a 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 simmer in another saucepan; continue to simmer gently.
Add wine to rice; stir until wine is absorbed. Add tomatoes and a ladle full of broth mixture to the rice; reduce the heat to medium-low and stir until liquid is almost completely absorbed. Repeat the process until the rice is creamy, but firm to the bite; this should take 15 to 20 minutes. (You may 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 grated Parmesan, if desired.
REMEMBER, its OK to say NO.
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