Cookbook Author Nan Kelley's Tomato Risotto

"One Pan Nan" Cookbook Author Nan Kelley prepared a simplified Tomato Risotto (see recipe below) For every can of Red Gold tomatoes purchased this month, they'll donate a meal to Feeding America. Stock up and make a difference! Go to  www.helpcrushhunger.com and www.onepannan.com to learn more.

Tomato Risotto

Ingredients

1/4 cup extra virgin olive oil 
1 medium onion, finely chopped
3 garlic cloves, minced
1 1/2 cups Arborio rice 
2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano, or 1 (28 ounce) can Red Gold® Diced Tomatoes with Basil, Garlic & Oregano, drained 
4 cups chicken stock 
1/4 cup grated Parmesan cheese 
2 tablespoons chopped fresh basil 
Salt and black pepper to taste

Directions

Place a 4-quart saucepan on medium heat. Add the oil and when hot add the onion and garlic. Simmer slowly until the onions are clear. Add the Arborio rice and cook in oil for 1 minute. Add half of the tomatoes and 1/4 cup chicken stock; cook gently.

Simmer adding 1/4 cup additions of stock as the rice absorbs each addition. Repeat adding stock until rice is tender. Stir in Parmesan cheese, basil and remaining tomatoes. Season with salt and black pepper.

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