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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A lovely risotto made with creamy Arborio rice and seasoned with tomatoes, green pepper, celery, onions and Parmesan cheese. Ingredients:
3 tablespoons butter |
5 green onions, cut into 1/2-inch lengths (about 1 cup) |
1 1/2 cups arborio rice or 1 1/2 cups medium-grain white rice, uncooked |
14 1/2 ounces chicken broth |
14 1/2 ounces diced tomatoes with green pepper celery and onion, undrained |
3/4 cup parmesan cheese, grated |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a large skillet over medium heat, melt butter.
2. Add onions, cook and stir for one minute than add rice.
3. Stir frequently and cook for 2 minutes.
4. Add broth and undrained tomatoes, bring to a boil.
5. Cover and reduce heat to low; simmer for 20 minutes stirring occasionally.
6. Uncover skillet and simmer an additional 5 minutes, stir occasionally.
7. Remove from heat, stir in cheese, salt, and pepper.
8. Serve immediately.
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