Fresh Tomato Risotto

Name: Fresh Tomato Risotto
Yield: 2 portions
Ingredients: 6 small ripe plum tomatoes, halved, cored, and chopped; 2 to 3 tablespoons chopped fresh basil leaves; ½ cup water; ⅓ cup dry white wine; grated aged hard chèvre, for garnish; Freshly ground black pepper, to taste; freshly grated nutmeg, to taste; 3 cups Berta’s Chicken Stock or canned broth; 3 cups Berta’s Chicken Stock or canned broth; 1 tablespoon olive oil; 1 cup Arborio rice

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An easy and delicate “primavera” prepared in the microwave. Serve this alongside new spring lamb.

Ingredients

1 tablespoon olive oil
1 cup Arborio rice
3 cups

Pasta
Spring
Microwave

Method

Heat the oil in a deep 2½-quart microwave-safe casserole, uncovered, for 1 minute on full power (650 to 700 watts).
Stir in the rice. Cook 1 minute.
Stir in 2 cups of the stock, the water, and the wine. Cook 12 minutes, uncovered. Stir in the remaining 1 cup