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Tomato-Basil Risotto

Photo: Oxmoor House
Hands-on time 5 mins
Total time 33 mins
Yield Serves 4 (serving size: about 1 cup)

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

Nutrition 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

How to Make It

  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.

Cooking Light Real Family Food