Tomato Risotto

By McLean

Ingredients

• 3 tablespoons butter
• 1 cup sliced green onions
• 1 1/2 cups uncooked Arborio rice or medium-grain white rice
• 1 can chicken broth
• 1 can diced tomatoes with green pepper, celery and onions
• 3/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Melt butter in a large skillet over medium heat, about 2 minutes; add green onions and saute for about 1 minute. Stir in rice; cook an additional 2 minutes.

Add broth and tomatoes. Bring to a boil, cover and reduce heat to low; simmer for 20 minutes.

Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat; blend in cheese. Season with salt and pepper.