Tomato Risotto

lauralie41's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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

[VLizzle]

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.