Tomato Risotto

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: 1 hr
• 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.