Make it with arborio rice or faro
Prep Time15 mins
Cook Time20 mins
Course: Main/Side, Side Dish
Keyword: risotto with faro, tomato risotto, vegetarian risotto
- 1/4 cup olive oil
- 1 medium onion finely chopped
- 3 cloves garlic finely minced or pressed
- 1 1/2 cups Arborio rice or faro
- 28 oz can whole peeled plum tomatoes cut into 1-inch/2.5 cm pieces
- 4 cups hot chicken stock
- 1/4 cup grated Parmesan or Romano cheese
- 2 tbs fresh basil chopped
- Salt & pepper to taste
Heat a 4-quart/4 L dutch oven over medium heat. Add the oil and when the oil is hot add the onion and garlic. Cook until onions are translucent; about 2 minutes.
Add the rice or faro. Cook for 1 minute stirring so the rice/faro is coated with oil. Add half the tomatoes and 1/4 cup/60 ml of stock. Cook, stirring frequently, until liquid is almost absorbed.
Repeat, adding 1/4 cup/60 ml additions of the hot stock til liquid is absorbed, until the stock is all added.
Add the cheese, basil and remaining tomatoes, stirring to combine. Add salt and pepper to taste.
Serving: 1serving | Calories: 368kcal | Carbohydrates: 53g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 301mg | Potassium: 560mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1179IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 3mg