1) In a large frying pan over medium heat melt the 2 tablespoons of the butter substitute. Add in the onion and saute until the onion is transparent(about 3-4 minutes). Add the tomatoes and mix well. Cook until the tomatoes have broken down and the mixture is slightly thickened (approximately 20 minutes).
2) Melt 2 more tablespoons of the butter substitute in another large pan over medium heat. Add the rice and saute for 2 minutes. Pour in the wine and cook until the wine evaporates. Stir in the tomato sauce and basil. Start adding the stock 1/2 cup at a time, cooking, and stirring until each addition of stock has been absorbed and the rice is tender. This should take about 15-18 minutes.
3) Stir in the remaining butter substitute and the Parmesan cheese. Season with the salt and pepper to taste.
4) Remove from the heat and let the dish rest for 1 minute. Garnish with the extra basil and serve.
To grow your own tomato and basil for this recipe visit: http://www.davids-garden-seeds-and-products.com/
1) In a large frying pan over medium heat melt the 2 tablespoons of the butter substitute. Add in the onion and saute until the onion is transparent(about 3-4 minutes). Add the tomatoes and mix well. Cook until the tomatoes have broken down and the mixture is slightly thickened (approximately 20 minutes).
2) Melt 2 more tablespoons of the butter substitute in another large pan over medium heat. Add the rice and saute for 2 minutes. Pour in the wine and cook until the wine evaporates. Stir in the tomato sauce and basil. Start adding the stock 1/2 cup at a time, cooking, and stirring until each addition of stock has been absorbed and the rice is tender. This should take about 15-18 minutes.
3) Stir in the remaining butter substitute and the Parmesan cheese. Season with the salt and pepper to taste.
4) Remove from the heat and let the dish rest for 1 minute. Garnish with the extra basil and serve.
1) In a large frying pan over medium heat melt the 2 tablespoons of the butter substitute. Add in the onion and saute until the onion is transparent(about 3-4 minutes). Add the tomatoes and mix well. Cook until the tomatoes have broken down and the mixture is slightly thickened (approximately 20 minutes).
2) Melt 2 more tablespoons of the butter substitute in another large pan over medium heat. Add the rice and saute for 2 minutes. Pour in the wine and cook until the wine evaporates. Stir in the tomato sauce and basil. Start adding the stock 1/2 cup at a time, cooking, and stirring until each addition of stock has been absorbed and the rice is tender. This should take about 15-18 minutes.3) Stir in the remaining butter substitute and the Parmesan cheese. Season with the salt and pepper to taste.
4) Remove from the heat and let the dish rest for 1 minute. Garnish with the extra basil and serve.
To grow your own tomato and basil for this recipe visit: http://www.davids-garden-seeds-and-products.com/