Tomato-Basil Risotto

Name: Tomato-Basil Risotto
Ingredients: 4 cups fat-free, lower-sodium chicken or vegetable broth; 2 tablespoons butter, divided; 2 tablespoons olive oil; 1 1/4 cups chopped onion; 1/4 cup white wine; 1 cup uncooked Arborio rice; 1 cup chopped drained San Marzano tomatoes; 1/2 cup grated fresh Parmigiano-Reggiano cheese; 2 tablespoons chopped fresh basil; 1/4 teaspoon freshly ground black pepper

10 ingredients

2 steps

Ingredients

4 cups fat-free, lower-sodium chicken or vegetable broth
2 tablespoons butter, divided
2 tablespoons olive oil
1 1/4 cups chopped onion
1/4 cup white wine
1 cup uncooked Arborio rice
1 cup chopped drained San Marzano tomatoes
1/2 cup grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper

Directions

1

Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
2

Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saute 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.