Tomato Risotto

Tomato Risotto

 

Yields6 Servings
Ingredients
 1 cup short-grain brown rice
 2 tbsp olive oil
 3 cloves garlic, sliced thin
 2 pt cherry tomatoes, sliced
 2 tbsp tomato paste
 ¼ tsp black pepper
 ½ cup water
 1 tbsp white wine vinegar
 1 lemon, zested and juiced
 4 cups vegetable stock, low sodium
 ¾ cup parmesan cheese, grated
 ½ cup fresh parsley, chopped
Method
1

Bring a medium pot of water to a boil. Stir in 1 cup of brown rice. Cook, without stirring, for 15 minutes. Drain well.

2

While rice boils: dice onion; slice garlic; slice tomatoes.

3

Roll lemon on the counter, using the palm of your hand, several times to help with juicing. Zest lemon. Cut lemon in half and juice over a mesh strainer to catch the seeds. Set aside.

4

Add 2 tablespoons oil to a large deep skillet. Heat over medium heat. Add onion and cook until onion softens. About 8 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 4-5 minutes.

5

Add the drained rice to the onion mixture. Cook, stirring occasionally, until it is glossy and coated with tomato (just a few minutes).

6

Add ¼ teaspoon pepper, ½ cup water, lemon juice, 1 tablespoon white wine vinegar. Stir and let the liquid bubble away.

7

Begin to add the vegetable stock about ½ cup at a time. Stir after each addition and every minute or so. When the stock is just about absorbed, add more. The mixture should not be soupy or dry. Keep the heat medium to medium-high and stir frequently.

8

After about 15 minutes of adding the vegetable stock, stir in the tomatoes and cook until they release their liquid and soften (about 5 minutes).

9

Stir in lemon zest, Parmesan cheese and parsley.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 278
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 3g15%
Trans Fat .2g
Cholesterol 11mg4%
Sodium 305.2mg13%
Total Carbohydrate 38.8g13%
Dietary Fiber 3.8g16%
Sugars 8.6g
Protein 9.3g19%

Calcium 182.3%
Iron 1.7%
Vitamin D 2.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 cup short-grain brown rice
 2 tbsp olive oil
 3 cloves garlic, sliced thin
 2 pt cherry tomatoes, sliced
 2 tbsp tomato paste
 ¼ tsp black pepper
 ½ cup water
 1 tbsp white wine vinegar
 1 lemon, zested and juiced
 4 cups vegetable stock, low sodium
 ¾ cup parmesan cheese, grated
 ½ cup fresh parsley, chopped

Directions

1

Bring a medium pot of water to a boil. Stir in 1 cup of brown rice. Cook, without stirring, for 15 minutes. Drain well.

2

While rice boils: dice onion; slice garlic; slice tomatoes.

3

Roll lemon on the counter, using the palm of your hand, several times to help with juicing. Zest lemon. Cut lemon in half and juice over a mesh strainer to catch the seeds. Set aside.

4

Add 2 tablespoons oil to a large deep skillet. Heat over medium heat. Add onion and cook until onion softens. About 8 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 4-5 minutes.

5

Add the drained rice to the onion mixture. Cook, stirring occasionally, until it is glossy and coated with tomato (just a few minutes).

6

Add ¼ teaspoon pepper, ½ cup water, lemon juice, 1 tablespoon white wine vinegar. Stir and let the liquid bubble away.

7

Begin to add the vegetable stock about ½ cup at a time. Stir after each addition and every minute or so. When the stock is just about absorbed, add more. The mixture should not be soupy or dry. Keep the heat medium to medium-high and stir frequently.

8

After about 15 minutes of adding the vegetable stock, stir in the tomatoes and cook until they release their liquid and soften (about 5 minutes).

9

Stir in lemon zest, Parmesan cheese and parsley.

Tomato Risotto

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