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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook onion and garlic in butter in large skillet over medium-high heat until soft.
  2. Add rice; stir 2 to 3 minutes.
  3. Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring constantly, until broth is absorbed.
  4. Continue stirring and adding broth and water, one cup at a time; each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency, 20 to 25 minutes.
  5. Stir in tomatoes, basil, cheese, pepper and cream. Stir until creamy, about 1 to 2 minutes.
  6. Serve immediately.
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