Updated: 11/18/2016 4:01 PM | Print Story |  Email

Tomato Risotto

Cooking for the holidays usually means cooking for groups of people you love. Many think risotto is hard to make, when in reality it takes only about 30-40 minutes from start to finish.  Alice Seuffert, creator of Dining with Alice, shows us how easy it is using Red Gold® Tomatoes.

For this and even more family-inspired recipes, visit redgoldtomatoes.com.

¼ cup extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 ½ cups Arborio rice
2 (14.5 ounce) cans Red Gold® Diced with Tomatoes Basil, Garlic & Oregano, or
1 (28 ounce) can Red Gold® Diced with Tomatoes Basil, Garlic & Oregano
4 cups chicken stock
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Salt and black pepper to taste

Place a 4-quart saucepan on medium heat.  Add the olive 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 ¼ cup chicken stock; cook gently.

Simmer, adding ¼ 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.