QUICK TOMATO ‘RISOTTO’
August 3, 2017
A easy no-stir tomato risotto recipe flavored with fire roasted tomatoes with garlic and Parmesan cheese
- Prep: 25 mins
- Yields: 4
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.