Sun-Dried Tomato Risotto
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 234 |
| pro | 7 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 31 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 594 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 4 |
| vit A | 4 |
| vit C | 3 |
| folate | 4 |
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.
Ingredients
- 3 cups sodium-reduced chicken stock
- 2 tbsp 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 tbsp butter
Preparation
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.
- Keywords : Dinner; Rice; Chicken broth; Tomatoes; Skillet;
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