Risotto tomato-Family recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Extra Virgin Olive Oil1/4 tsp Oregano1/4 tsp Black Pepper1/2 tsp Basil1/2 tsp Parsley2 cups Long grain white rice1 can tomato sauce - 15 oz42 oz of chicken broth - the big can1/4 c grated parmesan
Directions:
1. Put a large pot on the stove, preferably with a thick bottom. Turn on Medium-low heat.
2. Pour in Olive Oil – just enough for a thin coating. Tilt pan to spread around
3. Add chopped onion and spices. Sauté, stirring frequently, until onions are soft (and a little see-through – a taste test is the best way to tell if they are soft – be careful not to burn the onions since that gives them a bitter taste) Should take about 10 minutes.
4. While onions are cooking, put a small saucepan on stove to heat chicken broth on medium heat.
5. Add tomato sauce & mushrooms to rice. Stir. Add rice and stir to brown, about 5 min.
6. Turn down to low heat. Use a ladle to add chicken broth a little at a time. Stir constantly. When rice starts to look dry, add more broth. Don’t let rice stick to bottom of pan. Continue until all of the broth is added to the rice.
7. Directly after adding the broth, turn on timer to cook rice for 20 minutes. Stir constantly.
8. After 20 minutes turn off heat and let stand covered for 3 minutes. This will let the rice absorb the last of the broth. In the meantime, heat a little water in the saucepan.
9. Add grated parmesan and stir. If the rice looks to dry add a little of the boiling water.
10. Serve immediately :)
Serving Size: makes a lot atleast 4 servings
1. Put a large pot on the stove, preferably with a thick bottom. Turn on Medium-low heat.
2. Pour in Olive Oil – just enough for a thin coating. Tilt pan to spread around
3. Add chopped onion and spices. Sauté, stirring frequently, until onions are soft (and a little see-through – a taste test is the best way to tell if they are soft – be careful not to burn the onions since that gives them a bitter taste) Should take about 10 minutes.
4. While onions are cooking, put a small saucepan on stove to heat chicken broth on medium heat.
5. Add tomato sauce & mushrooms to rice. Stir. Add rice and stir to brown, about 5 min.
6. Turn down to low heat. Use a ladle to add chicken broth a little at a time. Stir constantly. When rice starts to look dry, add more broth. Don’t let rice stick to bottom of pan. Continue until all of the broth is added to the rice.
7. Directly after adding the broth, turn on timer to cook rice for 20 minutes. Stir constantly.
8. After 20 minutes turn off heat and let stand covered for 3 minutes. This will let the rice absorb the last of the broth. In the meantime, heat a little water in the saucepan.
9. Add grated parmesan and stir. If the rice looks to dry add a little of the boiling water.
10. Serve immediately :)
Serving Size: makes a lot atleast 4 servings
Nutritional Info Amount Per Serving
- Calories: 254.0
- Total Fat: 9.8 g
- Cholesterol: 11.5 mg
- Sodium: 1,407.0 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.4 g
- Protein: 8.5 g
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