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Tomato Risotto Recipe
|Tomatoes||2 Medium, peeled|
|Onion||1 Small, finely chopped|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken||1 Small, crumbled|
|Basil||2 Teaspoon, chopped|
|Parmesan cheese||2 Tablespoon, grated|
Serving size: Complete recipe
Calories 4097 Calories from Fat 2438
% Daily Value*
Total Fat 271 g417.7%
Saturated Fat 93 g464.9%
Trans Fat 0 g
Cholesterol 1242.1 mg414%
Sodium 1554.2 mg64.8%
Total Carbohydrates 97 g32.2%
Dietary Fiber 5.5 g21.9%
Sugars 12 g
Protein 300 g600.3%
Vitamin A 119.7% Vitamin C 111%
Calcium 61.8% Iron 89.8%
*Based on a 2000 Calorie diet
Cut tomatoes in half, remove seeds from each half by gently squeezing or using a teaspoon.
Chop tomatoes finely.
2.Melt butter in medium saucepan, add onion, stir constantly over medium heat until onion is soft.
Add rice to pan, mix well to coat each grain with butter.
3.Stir in tomatoes, water, stock cube and bay leaf.
Stir constantly over medium heat for about 20 minutes or until almost all the water has been absorbed.
Rice should still be quite moist at this stage.
4.Remove pan from heat, stir in basil and cheese.
Sprinkle with extra parmesan cheese, if desired.