Red Gold’s Tomato Risotto

by Red Gold Tomatoes

Here's another favorite recipe from Red Gold Tomatoes-Tomato Risotto! If you’ve never made risotto, try this recipe because you can make it in about 40 minutes. Plus, it’s a perfect side dish, a filling stand alone with a salad and bread, and it's meatless. There have been many times that I've forgotten to thaw a protein for supper and I needed a filling main dish for dinner. This is it.

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Ingredients:

• 1/4 cup extra virgin olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 1/2 cups Arborio rice

• 2 cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz, drained

• 4 cups chicken stock

• 1/4 cup grated Parmesan cheese

• 2 tablespoons chopped fresh basil

Instructions:

Heat oil in a 4-quart saucepan over medium heat. Add in the onion and the garlic. Saute until the the onions are transparent.

Pour in the Arborio rice and brown in the oil for about 1 minute. Add in one can of the tomatoes and 1/4 cup chicken stock. Allow to simmer slowly, turning down the heat if necessary.

Pour in chicken stock, 1/4 cup at a time, letting the rice absorb each addition. Repeat until all of the stock is used- adding stock until rice is tender and all of the stock is absorbed.

Stir in Parmesan cheese, basil, and the other can of tomatoes. Season with salt and freshly ground black pepper to taste.