Recipe - Savory Tomato Risotto

4 cup Lower salt chicken broth
1 Jar (28 oz) spaghetti sauce
1 One half cup Arborio rice
1 tablespoon Sweet butter
One fourth cup Grated Parmesan cheese
Chopped fresh parsley

In a saucepan, bring broth and sauce to a boil; reduce heat and simmer. In
a large saucepan, lightly saute rice in butter, stirring frequently. Add
about 1 One half cups heated sauce mixture to rice. Continue to cook rice over
low to medium heat, stirring frequently. (Rice and liquid should maintain a
low simmer). Continue addingheated sauce mixture gradually. Stir and cook
about 2530 minutes or until rice is tender. Stir Parmesan cheese into
risotto. Rice should be moist and creamy. Garnish with chopped fresh
parsley.

Serves 46.
My additions:

I halfed the recipe since I only had half a jar of spaghetti sauce.

I added 1 onion , cut in large pieces, and 1 clove garlic, crushed, to be
sauted with rice. I added 1 small can of mushrooms (or fresh) and One half cup
dry white wine about half way through the cooking process. I added 1 can of
lump crabmeat about 5 minutes before finishing.

Posted to EATL Digest 08 Jan 97

From: Amy Smalley as5x@AVERY.MED.VIRGINIA.EDU

Date: Thu, 9 Jan 1997 13:06:29 0500