Tomato Risotto

Tomato Risotto

1 cup sliced green onions
3 tbsp butter
1 1/2 cups uncooked Arborio rice
1 14.5 oz can chicken broth
1 14.5 oz can diced tomatoes with green pepper, celery, onion (Hunts makes it)
salt and pepper to taste
3/4 cup grated parmesan

In a skillet lightly sauté onion in butter. Stir in rice, cook 2 minutes

Add broth, tomato and spices. Bring to boil. Cover, reduce heat to medium low and simmer 20 minutes. DO NOT lift cover during cooking time

Remove cover, simmer additional 5 minutes stirring occasionally

remove from heat, stir in cheese and serve.

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