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
           Medium-grain rice)
      1    Pkt instant chicken broth
           -and seasoning mix,
           Dissolved in 1 cup hot water
      1 md Tomato, blanched, peeled,
           -seeded,
           And chopped
      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.