Tomato Risotto
Make it with arborio rice or faro
Servings: 6
Calories: 368kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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