Risotto Pomodoro (Rice and Tomatoes)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Dissolved in 1 cup hot water
- 1/2 c Chopped onion
- 1 md Tomato, blanched, peeled,
- And chopped
- Medium-grain rice)
- 1 Pkt instant chicken broth
- 4 ts Margarine and seasoning mix,
- 1 ds Each salt and pepper
- 2 Garlic cloves, minced
- 4 oz Uncooked arborio rice (or seeded, any short- or
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet. cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn). Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).
- Makes 4 servings.
- [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon