Ingredients
- 1 - 32 oz container low sodium chicken stock
- 1/3 cup sundried tomatoes drained and chopped, reserve 4 tbl oil
- 1 small yellow onion diced
- 1 ½ cups arborio rice
- 1 cup fresh mozzarella cheese shredded
- 3/4 cup parmesan cheese
- ¼ cup basil leaves chopped
- salt & pepper
Instructions
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heat oil from sundried tomatoes, adding more olive oil as needed to make 4 tbl
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saute onion until transparent 5-8 minutes
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add rice and stir to coat 1 minute
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add a ladle full of soup and stir
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as the soup cooks away, continue to add ladle fills of soup
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continue to add more soup, stirring often until rice is cooked 20-25 minutes
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stir in mozzarella, parmesan, basil, salt & pepper and serve
