Tomato Risotto

By á-1569

Ingredients

• 1 bag(s) microwave-in-bag green beans
• 1 3/4 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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Preparation

Step 1

•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.