Risotto Pomodoro
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
margarine
|
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 4 | ounces |
arborio (short-grain) rice
|
|
| 1 | package |
chicken broth
dissolved in 1 cup hot water |
*
|
| 1 | medium |
tomatoes
peeled, blanched, seeded, chopped |
|
| 1 | dash |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
margarine
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 115.6 | ml/g |
arborio (short-grain) rice
|
|
| 1 | package |
chicken broth
dissolved in 1 cup hot water |
*
|
| 1 | medium |
tomatoes
peeled, blanched, seeded, chopped |
|
| 1 | dash |
salt and black pepper
|
*
|
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).
