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Risotto Pomodoro


Saved in 1 recipe box and 1 cookbook

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

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

Ingredients

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
*
* not incl. in nutrient facts

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).

First published: last updated: 2015-04-17

Comments

 

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 16426% of calories 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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