Tomato Risotto

Total Time
30 mins
30 mins

A lovely risotto made with creamy Arborio rice and seasoned with tomatoes, green pepper, celery, onions and Parmesan cheese. This recipe is adapted from ConAgra's website.

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  1. In a large skillet over medium heat, melt butter.
  2. Add onions, cook and stir for one minute than add rice.
  3. Stir frequently and cook for 2 minutes.
  4. Add broth and undrained tomatoes, bring to a boil.
  5. Cover and reduce heat to low; simmer for 20 minutes stirring occasionally.
  6. Uncover skillet and simmer an additional 5 minutes, stir occasionally.
  7. Remove from heat, stir in cheese, salt, and pepper.
  8. Serve immediately.
Most Helpful

4 5

I omitted the green peppers because I didn’t have any on hand. This was a nice side dish for the shrimp skewers that I made. I also made this for ZWT4

5 5

This is wonderful. It has a very rich and full flavor that is most satisfying. I made a 2 serving amount with 1/2 a cup of arborio and got enough for 4! I lightened it a bit by not cooking the onions in butter but just cooking them with the rice. For the cheese I used a scant 1/4 cup and it was a well pronounced flavor with that amount. I had it tonight with pan grilled halibut but let your imagination guide you. It cooks up creamy and tender with such a rich color that you'll want to use it for Christmas. It's a keeper.