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Risotto Pomodoro

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 teaspoons margarine
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½ cup onions
chopped
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2 each garlic cloves
minced
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4 ounces arborio (short-grain) rice
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1 package chicken broth
dissolved in 1 cup hot water
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1 medium tomatoes
peeled, blanched, seeded, chopped
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1 dash salt and black pepper
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Ingredients

Amount Measure Ingredient Features
2E+1 ml margarine
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118 ml onions
chopped
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2 each garlic cloves
minced
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115.6 ml/g arborio (short-grain) rice
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1 package chicken broth
dissolved in 1 cup hot water
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1 medium tomatoes
peeled, blanched, seeded, chopped
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1 dash salt and black pepper
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Directions

In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and sauté until onion is soft (DO NOT BROWN).

Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in ¼ cup dissolved broth mix and cover skillet.

Cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn).

Stir in tomato, salt, pepper, and about ¼ cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed.

Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 16426% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 140mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 12%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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