Tomato Risotto

prep time

15 minutes

cook time

25 minutes

servings

4
Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh.  See Risotto Success for tips on making perfect, creamy risotto.

ingredients

1/4 cup extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 1/2 cups Arborio rice, or faro
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, drained and cut into 1 inch pieces
4 cups chicken stock, warmed
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Salt and black pepper to taste

instructions

  • Place a 4-quart saucepan on medium heat. Add the oil and when hot add the onion and garlic. Simmer slowly until the onions are clear. Add the Arborio rice and cook in oil for 1 minute. Add half of the peeled plum tomatoes and 1/4 cup chicken stock; cook gently.
  • Simmer adding 1/4 cup additions of warm stock as the rice absorbs each addition. Repeat adding stock until rice is tender. Stir in Parmesan cheese, basil and remaining peeled plum tomatoes. Season with salt and black pepper.

nutrition

  • Calories:
    320
    |
  • Fats:
    8.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    5
    mg
    |
  • Sodium:
    1160
    mg
    |
  • Carbohydrate:
    55
    g
    |
  • Fiber:
    2
    g
    |
  • Protein:
    12
    g
    |
  • Vitamin A:
    20
    %
    |
  • Vitamin C:
    30
    %
    |
  • Calcium:
    10
    %
    |
  • Iron:
    100
    %

  • Tomato Risotto

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