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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 3662 Calories from Fat 1898
% Daily Value*
Total Fat 212 g325.6%
Saturated Fat 75.7 g378.7%
Trans Fat 0 g
Cholesterol 1122.1 mg
Sodium 1479.5 mg61.6%
Total Carbohydrates 97 g32.2%
Dietary Fiber 5.5 g21.9%
Sugars 12 g
Protein 325 g650.3%
Vitamin A 107.4% Vitamin C 71%
Calcium 61.8% Iron 80.6%
*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.