Tomato Risotto

Tomato Risotto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    bag(s) microwave-in-bag green beans

  • cup(s) lower-sodium vegetable broth

  • 2

    cup(s) water

  • 2

    tablespoon(s) butter

  • 1

    small onion, chopped

  • 2

    cup(s) Arborio rice

  • 2

    pound(s) ripe tomatoes

  • 2

    cup(s) fresh corn kernels

  • 2

    ounce(s) finely grated Parmesan cheese

  • 2

    tablespoon(s) chopped basil

  • Salt

  • Pepper

  • Read more: Easy Tomato Risotto Recipe - Good Housekeeping

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Directions

•Cook beans as label directs. Cool slightly; cut into 1 inch. pieces. •In 2-quart saucepan, heat broth and water to boiling. •While broth mixture heats, in 4-quart microwave-safe bowl, microwave butter and onion, uncovered, on High 3 minutes or until softened. Stir in rice. Cook on High 1 minute. •Stir broth mixture into rice mixture. Cover with vented plastic wrap; microwave on Medium (50% power) 10 minutes. •Meanwhile, in food processor, puree half of tomatoes; strain juice through sieve into measuring cup, pressing on solids. Discard solids. Chop remaining tomatoes. •Stir 1 1/2 cups tomato juice into rice mixture. Cover with vented plastic wrap; microwave on Medium 5 minutes or until most of liquid is absorbed. •Stir corn into rice mixture, cover with vented plastic wrap; microwave on Medium 3 minutes or until corn is heated through. •Stir Parmesan, green beans, tomatoes, half of basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper into risotto. Sprinkle with basil.


Nutrition

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