sundried tomato risotto.

this was a successful attempt at recreating a meal we had on our honeymoon at this cute restaurant named bamboo on the big island: seafood risotto. minus the seafood. but this stuff is good enough to stand alone. i was happy chase got to try it, since when we ordered it at bamboo, he had a bad tummy ache and spent the entire evening in the men's restroom . . .

sundried tomato risotto

(serves 4)

ingredients:

2 tbs. butter

2 tbs. olive oil

½ onion, diced

3 tbs. garlic, minced

1 cup rice

1/2 cup sundried tomatoes, chopped

1/4 cup kalamata olives, chopped

1/4 cup artichoke hearts, chopped

4-5 cups chicken broth

salt and pepper, to taste

1 cup parmesan, grated

1. heat the butter & olive oil over med-high heat. add onion & garlic and cook until translucent. add the rice and cook 3 more min.

2. add the sundried tomatoes, olives & artichoke hearts to rice. stir & reduce heat to medium.

3. add 1 cup chicken broth and cook until liquid is absorbed, stirring often. continue adding broth 1 cup at a time until rice is tender, about 15 minutes.

4. remove from heat and add parmesan & salt & pepper to taste. serve warm with parmesan as a garnish.