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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 10, 2004

      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!

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    • on October 23, 2008

      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.

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    • on August 26, 2003

      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.

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    • on May 13, 2003

      Thank you Marli for this delicious and easy recipe. My picky husband and our 3-year-old son (who doesn't want eat anything else but porridge)loved this one! This is a keeper, thanks!

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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
    Total Fat 20.0 g
    Saturated Fat 12.4 g
    Cholesterol 52.4 mg
    Sodium 224.8 mg
    Total Carbohydrate 63.1 g
    Dietary Fiber 2.6 g
    Sugars 1.5 g
    Protein 7.3 g

    The following items or measurements are not included:

    chopped tomatoes

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