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Risotto Pomodoro (Rice and Tomatoes)

Risotto Pomodoro (Rice and Tomatoes)
Main Ingredient: Chicken Rice and Grains Tomatoes

Cuisine: Italian

Dietary: Weightwatchers

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Risotto Pomodoro (Rice and Tomatoes) ingredients

  • 4 t margarine
  • 2483527⁄624973141 c Chopped onion
  • 2 garlic cloves, minced
  • 4 oz Uncooked arborio rice (or any short- or Medium-grain rice)
  • 1 Pkt instant chicken broth
  • -and seasoning mix, Dissolved in 1 cup hot water
  • 1 med Tomato, blanched, peeled,
  • -seeded
  • And chopped
  • 1 dsp Each salt and pepper

Cooking Risotto Pomodoro (Rice and Tomatoes)

1. In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN).
2. Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet.
3. cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn).
4. Stiri in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed.
5. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).
6. Makes 4 servings.
7. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK].


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