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Tomato Risotto: Submitted by: TheCooks | Date Added: 13 Sep 2010
Listed in: Rice and Grains / Risotto Ingredients

2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 cup arborio rice
425g can tomatoes, drained and chopped (reserve the juice)
2 1/2 to 3 cups vegetable stock
1/2 cup grated Parmesan cheese
1/4 cup chopped green onion
Seasonings to taste
Chopped green basil
Extra Parmesan cheese

Cooking Instructions

Heat the oil in a frying pan.
Saute the onion and the garlic until the onion is tender.
Add the rice and cook, stirring for 2 minutes, until the rice grains are coated in oil and golden.
Combine reserved tomato juice and stock.
Add 1 cup of liquid to the rice and cook stirring until absorbed.
Continue stirring in the stock 1 cup at a time until rice is tender and creamy (if risotto is cooked after 3 cups of stock has been added, do not add any more stock).
Add tomatoes, Parmesan cheese, green onions and seasonings.
Stir to combine and stand, covered, for 2 to 3 minutes before serving.
Top with basil and extra cheese.
Serve with crusty bread and a salad.
Serves 4








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