Risotto Pomodoro (Rice & Tomatoes)
Risotto Rice Tomatoes Italian
Last updated 6/12/2012 1:20:30 AM. Recipe ID 52277. Report a problem with this recipe.
Title: Risotto pomodoro (rice & tomatoes)
Categories: Italian, Rice
Yield: 4 Servings
4 ts Margarine
1/2 c Chopped onion
2 Garlic cloves, minced
4 oz Uncooked arborio rice (or
-any short- or
1 Pkt instant chicken broth
-and seasoning mix,
Dissolved in 1 cup hot water
1 md Tomato, blanched, peeled,
1 ds Each salt and pepper
In 10-inch skillet heat margarine until bubbly and hot; add onion and
garlic and saute until onion is soft (DO NOT BROWN). Add rice and
cook, stirring frequently, until golden, about 3 minutes; stir in 1/4
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
1/4 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).
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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