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    You are in: Home / Recipes / Tomato Risotto Recipe
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    Tomato Risotto

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    2 mins

    20 mins

    *Marli*'s Note:

    This basic risotto recipe is very quick & simple. You can use this recipe as a base & add as many other ingredients as you wish! (Yummy with mushrooms).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a large saucepan, add onion, stir constantly over medium heat until onion is soft.
    2. 2
      Add rice to pan, mix well to coat each grain with butter.
    3. 3
      Stir in tomatoes, water, chicken stock powder& the bay leaf.
    4. 4
      Stir constantly over medium heat for about 20 minutes, or until most of the liquid has been absorbed.
    5. 5
      Rice should still be quite moist at this stage.
    6. 6
      Remove from pan from heat, stir in basil& parmesan cheese.
    7. 7
      Sprinkle with extra parmesan cheese to serve if desired.

    Ratings & Reviews:

    • on July 10, 2004

      55

      Wow, this is terrific! I've made it twice already, as I grow basil in a pot on my porch. The first time I did not have onions, so I substituted dried onion flakes (1 1/2 Tbs.) and it still turned out great. Also, I use half the butter, and I make mine with half brown arborio rice and half white. This means I need to add extra water (1 3/4 cups) and cook it longer (about 50 min.) Thanks for this great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2008

      55

      Simple but really delicious! This was my first attempt at making risotto and it turned out really well. We added bacon and capsicum bits, and used chicken stock liquid rather than powder+water. Didn't use bay leaves either and added salt and pepper to taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2003

      55

      For a creamier, less tart risotto, add two tablespoons milk and a pinch of sugar to the water/tomato/rice mixture. The amount of sugar will depend strongly on what type of tomatoes you use. For example, I used fresh garden tomatoes which were a little too tart for my tastes, so I added about 2 teaspoons of sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Tomato Risotto

    Serving Size: 1 (257 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 465.5
     
    Calories from Fat 180
    38%
    Total Fat 20.0 g
    30%
    Saturated Fat 12.4 g
    62%
    Cholesterol 52.4 mg
    17%
    Sodium 224.8 mg
    9%
    Total Carbohydrate 63.1 g
    21%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.5 g
    6%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    chopped tomatoes

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