Thursday, February 4, 2016

Tomato and Basil Risotto

One of my best memories is of visiting Italy with my husband.  We traveled all over and had some of the best food I have ever had the pleasure of tasting.  I had never been exposed to any Italian food other than pasta.  It was an eye-opening experience!  It was fantastic to try a range of foods and really was what made me want to become a better cook.

This risotto is made with arborio rice.  It has a firmer texture than other kinds of rice and holds up well in the slow cooking.  It also makes it really creamy without the addition of cream or butter.  The basic risotto is very easy to change by adding favorite vegetables, meats, or cheese.  Remember that the points will change as you add ingredients.

Tomato and Basil Risotto
Servings: 4 ★ Size: 1cup ★ 
Smart Points 8 ★ Points Plus 7 ★ Calories: 266 ★ 
Total Fat: 0 g ★ Saturated Fat: 0 g ★ Protein: 9 g ★ Carbohydrates: 55 g ★ 
Fiber: 3 g ★ Sugars: 6 g ★ Sodium: 54 mg ★ Cholesterol:  2 mg


· 1 medium onion, diced
· 1 tablespoon garlic, minced
· 1 1/4 arborio rice
· 5 cups vegetable stock, low-sodium and warmed
· 1 ounce parmesan cheese, grated
· 5 medium tomatoes, diced
· 3 tablespoon basil, finely chopped


1. Sauté the onion and garlic in a large pan over medium heat for 5 minutes.  The onions should become slightly transparent.  Add in the rice and 'toast' for 1 minute.  The ends of the rice should be clear.

2. Add the stock slowly to the rice.  All the stock should be absorbed before adding more stock.  The rice should be stirred constantly as the liquid is absorbed.  Continue until the rice is cooked. 

3. Once the rice is cooked add in the parmesan cheese, tomatoes, and basil.  Cook for an additional 5 minutes until the tomatoes are soft.  

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