Sun-Dried Tomato Risotto

Author: Canadian Living

Use Parmigiano-Reggiano or Grana Padano cheese in this creamy rice dish and sprinkle extra cheese on top if you like. The recipe makes six appetizer or side-dish servings, or two main-course servings.

  • Portion size 6 servings

Ingredients

  • 3 cups sodium-reduced chicken stock
  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 cup arborio rice
  • 1/4 cup Tomato Herb Seasoning recipe
  • 1/2 cup Parmesan cheese
  • 1 tablespoon butter

Method

In saucepan, bring chicken stock to boil; reduce heat and keep warm.

Meanwhile, in large deep skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add rice; cook, stirring, for 5 minutes.

Adding 1/2 cup (125 mL) of the stock at a time and stirring in Tomato Herb Seasoning (see recipe link in ingredients above) after 4 additions, simmer briskly, stirring constantly, just until each addition is absorbed and rice is tender but firm. Stir in cheese and butter.

Nutritional facts <b>Per serving:</b> about

  • Sodium 594 mg
  • Protein 7 g
  • Calories 234.0
  • Total fat 9 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 31 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato Risotto