Tomato Risotto
Italian comfort food at its best, this creamy and flavorful tomato risotto serves 4 as a main dish or 6 as a side dish.
Recipe - The Fresh Grocer - Corporate
Tomato Risotto
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
3 tbs butter
3/4 cup chopped shallots or onion
1 1/2 cups Arborio rice
3 cups College Inn® Chicken Broth
1 can (15 oz.) Contadina® Tomato Sauce
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1/2 tsp grated lemon zest
Freshly ground black pepper, optional
Directions
- Melt butter in a medium saucepan over medium heat.
- Cook shallots and rice, 3 minutes, stirring constantly.
- Combine broth and tomato sauce in a large microwave-safe bowl.
- Microwave on HIGH 3 to 4 minutes or until hot.
- Meanwhile, stir wine into rice mixture and cook 3 minutes or until almost absorbed by rice.
- Ladle 1 cup hot tomato-broth mixture into rice, stirring until almost absorbed.
- Continue adding 1 cup at a time until gone, stirring, until almost absorbed before adding the next.
- Stir in basil, Parmesan cheese and lemon zest.
- Serve with additional basil and black pepper, if desired.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Melt butter in a medium saucepan over medium heat.
- Cook shallots and rice, 3 minutes, stirring constantly.
- Combine broth and tomato sauce in a large microwave-safe bowl.
- Microwave on HIGH 3 to 4 minutes or until hot.
- Meanwhile, stir wine into rice mixture and cook 3 minutes or until almost absorbed by rice.
- Ladle 1 cup hot tomato-broth mixture into rice, stirring until almost absorbed.
- Continue adding 1 cup at a time until gone, stirring, until almost absorbed before adding the next.
- Stir in basil, Parmesan cheese and lemon zest.
- Serve with additional basil and black pepper, if desired.
