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Golden Tomato-Vegetable Risotto

Fresh.n.Natural's picture
My family which doesn't like Lasagna love this Golden Tomato-Vegetable Risotto dish. This Golden Tomato-Vegetable Risotto is something which makes them happy. Make your family happy today!
  Chicken broth 3 1⁄2 Cup (56 tbs) (Low Sodium)
  Dried yellow tomatoes 3 Ounce (90 Gram Package)
  Olive oil 30 Milliliter (2 Tablespoon)
  Diced vegetables 2 Cup (32 tbs) (Such As Zucchini, Carrots, Red / Green Bell Peppers, Asparagus / Mushrooms)
  Garlic 1 Clove (5 gm), minced
  Risotto 6 Ounce (1 Package, 180 Grams)
  Herbs 1 Tablespoon, chopped (Such As Basil, Chervil, Chives, Sage, Marjoram / Oregano)
  Grated parmesan cheese/Romano cheese 80 Milliliter (1/3 Cup)

In a medium saucepan, bring broth to a boil; add tomatoes.
Reduce heat and simmer 2 minutes.
Drain tomatoes out, reserving liquid in saucepan; keep broth warm.
Sliver tomatoes; set aside.
In a large saucepan or deep skillet, heat olive oil.
Saute vegetables and garlic for 3-5 minutes or until vegetables are tender.
Stir in risotto and tomatoes to coat well with olive oil.
Add 1 cup of the hot broth; cook over medium heat, stirring constantly, until broth is nearly absorbed.
Repeat adding broth and cooking liquid until rice is tender, and nearly all liquid has cooked away, about 18-25 minutes.
Remove from heat; stir in herbs, Parmesan cheese and season to taste with pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1620 Calories from Fat 525

% Daily Value*

Total Fat 59 g91.1%

Saturated Fat 18.3 g91.7%

Trans Fat 0 g

Cholesterol 70.4 mg23.5%

Sodium 5229.8 mg217.9%

Total Carbohydrates 209 g69.6%

Dietary Fiber 25.2 g100.8%

Sugars 50.9 g

Protein 62 g124%

Vitamin A 666.7% Vitamin C 103%

Calcium 99.4% Iron 48.9%

*Based on a 2000 Calorie diet

Golden Tomato-Vegetable Risotto Recipe