TOMATO RISOTTO

Tomato Risotto image

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.

Provided by lauralie41

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

In a large skillet over medium heat, melt butter.
Add onions, cook and stir for one minute than add rice.
Stir frequently and cook for 2 minutes.
Add broth and undrained tomatoes, bring to a boil.
Cover and reduce heat to low; simmer for 20 minutes stirring occasionally.
Uncover skillet and simmer an additional 5 minutes, stir occasionally.
Remove from heat, stir in cheese, salt, and pepper.
Serve immediately.

*** Explore more Tomato Risotto Recipes »

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