Tomato Risotto
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
3 tablespoons butter
5 green onions, cut into 1/2-inch lengths
1-1/2 cups Arborio rice or medium-grain white rice, uncooked
1 can (14 oz each) chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Green Pepper, Celery & Onions, undrained
3/4 cup grated Parmesan cheese (3/4 cup = 3 oz)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 130 mg | 13% |
Carbohydrate | 47 g | 16% |
Cholesterol | 25 mg | 8% |
Total Fat | 9 g | 14% |
Iron | 3 mg | 16% |
Calories | 306 kcal | 15% |
Sodium | 733 mg | 31% |
Protein | 8 g | 15% |
Saturated Fat | 5 g | 27% |
Sugars | 3 g | 0 |
Vitamin C | 8 mg | 13% |
Melt butter in large skillet over medium heat. Add onions; cook and stir 1 minute. Stir in rice; cook 2 minutes, stirring frequently.
Add broth and undrained tomatoes; stir. Bring to a boil. Cover, reduce heat to low and simmer 20 minutes, stirring occasionally. Uncover skillet; simmer 5 minutes more, stirring occasionally. Remove from heat.
Stir in cheese, salt and pepper.
Tomato Risotto