Tomato Risotto

15 minutes Prep Time
25 minutes Cook Time
4 Servings

An easy risotto recipe! Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups Arborio rice

  • 1 can Redpack Diced Tomatoes Basil, Garlic & Oregano 28 oz

  • 4 cups chicken stock
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Salt and black pepper to taste

Instructions

Step one

Place a 4-quart saucepan on medium heat. Add the oil and when hot add the onion and garlic. Simmer slowly until the onions are clear. Add the Arborio rice and cook in oil for 1 minute. Add half of the tomatoes and 1/4 cup chicken stock; cook gently.

Step two

Simmer adding 1/4 cup additions of stock as the rice absorbs each addition. Repeat, adding stock until rice is tender, and all of the stock is absorbed. Stir in Parmesan cheese, basil, and remaining tomatoes. Season with salt and black pepper.

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