Tomato Risotto
15m
Prep Time
25m
Cook Time
4
Servings
Risotto is easier to make than you think! Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh, and takes about 30-40 minutes, start to finish to make.
Risotto is easier to make than you think! Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh, and takes about 30-40 minutes, start to finish to make.
Ingredients
COPY INGREDIENTS
1/4 cup extra virgin olive oil1 medium onion, finely chopped3 garlic cloves, minced1 1/2 cups Arborio rice1 can Redpack® 28 oz Diced Tomatoes Basil, Garlic & Oregano4 cups chicken stock1/4 cup grated Parmesan cheese2 tablespoons chopped fresh basilSalt 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 tomatoes and 1/4 cup chicken stock; cook gently.
- Simmer adding 1/4 cup additions of stock as the rice absorbs each addition. Repeat, adding stock until rice is tender, and all of the stock is absorbed. Stir in Parmesan cheese, basil, and remaining tomatoes. Season with salt and black pepper.
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