Choose your country
Tomato Risotto
Creamy and rich tomato risotto made with Filippo Berio Extra Virgin Olive Oil will be the perfect satisfying meal after a long winter day. This recipe takes less than 25 minutes and guaranteed to impress!
SERVES: 6
PREPARATION TIME: 5 min
COOKING TIME: 20 min
Ingredient
- 1 box of chicken broth
- 2 cups water
- 1 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 cup uncooked Arborio rice
- 1/4 tsp salt
- 1/2 cup canned diced tomatoes, with juice
- 1 bunch green onions, sliced
- 1 tsp grated lemon zest
Method
- In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
- Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
- Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.
content:string(0) ""
