Tomato Risotto

Submitted by lauralie41

"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."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 3 tablespoons butter
• 5 green onions, cut into 1/2-inch lengths (about 1 cup)
• 1 1⁄2 cups arborio rice or 1 1/2 cups medium-grain white rice, uncooked
• 14 1⁄2 ounces chicken broth
• 14 1⁄2 ounces diced tomatoes with green pepper celery and onion, undrained
• 3⁄4 cup parmesan cheese, grated
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper

directions

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.

Reviews

[Vera C.]

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

 

[Annacia]

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.