Baked Sun-Dried Tomato Risotto

• 1 garlic clove
• 1/2 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1/3 cup sun-dried tomato packed in oil, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh Italian parsley, finely chopped
• 2 tablespoons sherry wine
• 2 tablespoons water
• 2 cups low sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Preheat oven to 450u0b0F.
2. Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
3. Add rice and continue to saute another 2-3 minutes.
4. Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
5. Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.

garlic, onion, olive oil, arborio rice, tomato, fresh basil, fresh oregano, fresh italian parsley, sherry wine, water, chicken broth, salt, black pepper

Taken from www.food.com/recipe/baked-sun-dried-tomato-risotto-375796 (may not work)