Tomato Chutney Risotto
adapted from Pham Fatale
4 Tbs. olive oil
2 cloves garlic, minced
1 leek (green-part only), thinly sliced
2 cups long-grained rice
4 cups vegetable stock, warm
1 cup tomato chutney (recipe here)
1 Tbs. sun-dried tomatoes packed in oil, chopped
1 Tbs. curly parsley leaves, chopped
1. In a pot, heat oil on medium-high heat, and saute until golden (30 secs). Add leeks and stir until light golden. Add rice, completely coat all grains in oil.
2. Add 2 cups vegetable stock, and bring to a boil, stirring constantly. Then change to medium-low heat cover, and cook for 10 minutes.
3. Add 2/3 cups chutney and the remaining 2 cups of stock. Cover, and simmer for another 25 minutes.
4. Add the remaining 1/3 cup of chutney, adjust seasoning with salt and pepper, garnish with sun-dried tomatoes, and let sit for 5 minutes. Garnish with parsley before serving.