This recipe comes from New Vegetarian Cuisine. I have had this book for a long time but don’t use it often as the hubs isn’t a big fan of most veggies. Since the hotel I stay at for work now includes a kitchenette I get to cook during the week and have started packing this. The biggest issue is that I can only buy what I need and can’t store leftovers so I have to modify recipes a bit. I just love how this one turned out.
- 1 cup boiling water
- 1/2 cup sun dried tomatoes (the olive bar at the grocery store had oven roasted tomatoes so I used those rather than waste half a jar of sun dried)
- 8 cups low sodium vegetable stock
- 1 tbsp olive oil
- 1/2 cup chopped scallions
- 1 1/2 cups Arborio rice (I bought mine from the bulk section but eyed the measurements and ended up with just over 1 cup)
- 1/4 cup chopped fresh basil
- 1/2 tsp black pepper
- 2oz goat cheese (this only came in 4oz packs so I added it all since there is no such thing as too much cheese!)
In a small bowl, combine the water and tomatoes. Let stand for 2 minutes. Drain, reserving the soaking liquid. Chop the tomatoes and set aside.
Bring the stock to a boil in a 2-quart saucepan, reduce the heat to low and keep at a low simmer.
In a 3- or 4 -quart saucepan over medium heat, warm the oil. Add the scallions; cook, stirring constantly, for 2 minutes, or until tender. Add the rice; stir until coated with oil.
Start adding the stock 1 tbsp at a time. Allow eat tbsp to be absorbed before adding the next, but never allow the rice to become dry. When the stock has been half used, after about 15 minutes, stir in the tomatoes, basil, pepper and 2 tbsp of the reserved tomato soaking liquid. Continue adding stock for another 12 to 15 minutes, or until the rice is creamy and the grains are firm but not hard (you might not need all the stock).
Remove the pan from the heat; stir in the goat cheese until melted.