Baked Sun-Dried Tomato " Risotto" - cooking recipe

Ingredients

1 garlic clove
1/2 medium onion, finely chopped
2 tablespoons olive oil
1 cup arborio rice
1/3 cup sun-dried tomato packed in oil, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
2 tablespoons sherry wine
2 tablespoons water
2 cups low sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

Preheat oven to 450\u00b0F.
Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
Add rice and continue to saute another 2-3 minutes.
Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.