QUICK TOMATO ‘RISOTTO’

  

August 3, 2017

QUICK TOMATO ‘RISOTTO’ 5 0 5 0

A easy no-stir tomato risotto recipe flavored with fire roasted tomatoes with garlic and Parmesan cheese

  • Prep: 25 mins
  • 25 mins

    25 mins

  • Yields: 4

Ingredients

2 tablespoons Pure Wesson® Canola Oil

1 cup medium-grain white rice, uncooked

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

1 can (14 oz each) reduced-sodium chicken broth

1/2 cup water

1/2 cup frozen green peas

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Directions

1Heat oil in medium skillet over medium-high heat. Add rice; cook 3 to 4 minutes or until browned lightly, stirring occasionally.

2Add undrained tomatoes, broth and water to skillet; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender.

3Stir in peas, cheese, salt and pepper. Heat 1 minute more or until peas are hot.

00:00