10/10 HEAT-AND-EATTUESDAY

LeftoverHammakes a great

TOMATO-BASIL RISOTTO(WEDNESDAY)

2(14-ounce) cansunsalted

vegetable broth 1/2cupdrywhitewine 3/4cuplooselypackedfresh

basil leaves, divided 1 tablespoonoliveoil 1mediumshallot, minced 2cupsarborio rice 3mediumtomatoes(about1

1/2pounds) 1/4teaspooncoarsesalt 1/4teaspooncoarselyground

pepper 1/2cupfreshlygrated

Parmesancheese

Heat broth andwine at medium-high until bubbles formaround edge ofpan. Meanwhile, coarselychop basil. In a large microwave-safe dish, combine1/4cup basil, oil and shallot. Microwave, uncovered, on high 1 minute oruntil shallot softens. Addrice and stir to coat. Microwave on high 1minute. Stir broth into rice. Coverand microwave onmedium (50 percent power) 15 minutes or untilmost of liquid is absorbed, stirring once. Meanwhile, chop tomatoes. Stir tomatoes, salt and pepperinto ricemixture. Coverand microwave on high 3 to4minutes or until rice is tenderbut still firm; stironce. Stir inParmesan and remaining basil. Serve immediately. Serves 8.

Per serving: 228 calories (percent calories fromfat, 13), 6 grams protein, 41 grams carbohydrate, 2 grams fiber, 3 grams fat (1.1 grams saturated fat), 4 milligrams cholesterol, 286 milligrams sodium.