Tomato-Basil Risotto

Tomato-Basil Risotto Recipe
Photo: Oxmoor House

Yield:

Serves 4 (serving size: about 1 cup)
Total time: 33 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 5 Minutes
Total: 33 Minutes

Nutritional Information

Calories 364
Caloriesfromfat 0.0 %
Fat 16.1 g
Satfat 6.6 g
Monofat 6.4 g
Polyfat 0.9 g
Protein 10.2 g
Carbohydrate 45.4 g
Fiber 3.4 g
Cholesterol 23 mg
Iron 0.7 mg
Sodium 683 mg
Calcium 170 mg

Ingredients

4 cups fat-free, lower-sodium chicken or vegetable broth
2 tablespoons butter, divided
2 tablespoons olive oil
1 1/4 cups chopped onion
1/4 cup white wine
1 cup uncooked Arborio rice
1 cup chopped drained San Marzano tomatoes
1/2 cup grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper

Preparation

1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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