Authentic tomato risotto takes forever and a day to make (or maybe it just seems like that). Our quick version may not be traditional—but it is delicious.
What You Need
Original recipe yields 4 servings
2 Tbsp. canola oil
1 cup medium-grain white rice, uncooked
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup frozen peas
1/8 tsp. black pepper
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Let's Make It
Heat oil in medium skillet on medium heat. Add rice; cook 4 min. or until lightly browned, stirring occasionally.
Stir in tomatoes, broth and water. Bring to boil; simmer on medium-low heat 15 min. or until rice is tender.
Add cheese, peas and pepper; mix well. Cook 5 min. or until peas are heated through.
For a main dish, add 1 lb. chopped cooked chicken with the cheese, peas and pepper. Cook 5 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.