Many think risotto is hard to make, when in reality it takes only about 30-40 minutes to make, start to finish. Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh.
1/4 cup extra virgin olive oil1 medium onion, finely chopped3 garlic cloves, minced1 1/2 cups Arborio rice2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, drained4 cups chicken stock1/4 cup grated Parmesan cheese2 tablespoons chopped fresh basilSalt and black pepper to taste
- 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.