ANDY'S BAKED-STUFFED RISOTTO ///// *Recipe takes at least 24 hours /// | 2 boxes risotto (preferably cheese, garlic or herb based) | 1 tsp. butter | 1/2 c. roasted red peppers (finely chopped) | 1/2 c. cherry or plum tomatoes (roughly chopped) | 1/4 c. sharp cheddar or parmesean cheese | 5 cloves garlic | 3 tsp. italian seasoning | 3 tbs. pesto | 2 eggs | 1 cup seasoned bread crumbs | salt + pepper to taste -------------------------------------------- | 1. Sautee' dry risotto in olive oil and a slab of butter (as directed on box) - | 2. Boil risotto until it starts to thicken - adding italian seasoning, tomato, roasted red pepper, and garlic (approx. 15 minutes) | 3. Reduce heat to medium - fold in pesto and cheese until softenend. | 4. Let risotto cool and place in the refrigerator overnight. | 5. Form risotto balls, rolling in egg and bread crumbs - bake on a cookie sheet for 25 minutes at 350. | 6. Serve with your favorite marinara.