RISOTTO WITH SUN-DRIED TOMATOES AND BASIL

1 oz. (about 14) sun-dried tomatoes; packed without oil

1/2 cup boiling water

2 cups water

1 (14 1/2 oz.) can vegetable broth

1 teaspoon olive oil

1/2 cup shallots; finely chopped

1 1/2 cups Arborio rice or other short-grain rice

1 cup dry white wine

3/4 cup Parmesan cheese; grated

1/2 cup fresh basil; thinly sliced

1/8 teaspoon pepper

basil sprigs (optional)

1. Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (DO NOT boil). Keep warm.

3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes. Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring often; cook until each portion of liquid is absorbed before adding next ingredient (about 25 minutes). Add tomatoes; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese, basil and pepper. Garnish with basil sprigs, if desired.

Yields 4 servings (Serving size = 1 cup)

CALORIES: 271; PROTEIN: 10g; CARBS: 46g; FAT: 5g; SODIUM: 634mg; CHOL: 10mg; IRON: 3mg; FIBER: 1mg; CALC: 188mg.

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