| 2 1/2 lb tomatoes - (to 3) (preferably heirloom varieties) |
5 oz |
$1.99 per pound
|
$0.62 |
| 3 1/2 Tbsp. extra virgin olive oil divided |
1 1/3 teaspoons |
$5.99 per 16 fluid ounces
|
$0.08 |
| 2 x garlic cloves chopped Salt to taste |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 x onion minced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 7 c. vegetable broth - (to 8) |
3/4 cup |
$3.69 per 32 ounces
|
$0.84 |
| 2 1/2 c. Arborio rice |
1/4 cup |
$4.19 per 80 ounces
|
$0.11 |
| 1/2 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1/4 c. minced fresh basil leaves |
1 1/2 teaspoons |
$2.59 per cup
|
$0.08 |
| 1/2 c. grated Parmesan cheese plus more Freshly-grnd black pepper to taste |
1 tablespoon |
$5.49 per 6 ounces
|
$0.20 |
| Total per Serving |
$2.14 |
| Total Recipe |
$17.08 |
Suggestions?