Cream of Tomato Risotto

Name: Cream of Tomato Risotto
Yield: 4 portions
Ingredients: ½ cup freshly grated Parmesan cheese; Freshly ground black pepper, to taste; ¾ cup canned plum tomatoes, slightly crushed, with their juice; 1 tablespoon chopped fresh rosemary leaves; 1½ tablespoons olive oil; 4 cups Berta’s Chicken Stock or canned broth; 4 cups Berta’s Chicken Stock or canned broth; 1 cup Arborio rice; ¾ cup Chopped onion

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

When the creamy consistency of risotto is combined with fresh tomatoes, you get that old-fashioned cream-of-tomato-soup flavor without the cream. This is grand with baked country ham and a big green salad.

Ingredients

1½ tablespoons olive oil
¾ cup Chopped onion
1 cup

Pasta

Method

Heat the oil in a heavy saucepan or flameproof casserole. Add the onion and cook over low heat until soft, 3 minutes. Then add the rice and cook, stirring, another 3 minutes.
Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
Slowly add 1