Delicious Easy Low Fat Tomato Risotto
Risotto is renowned as a difficult, time-consuming, excessively fatty dish. That needn't be so. Delicious, easy to make risotto is not hard at all.
In a sauce pan heat your broth.
Meanwhile, melt margarine in a generously sized skillet. Once the margarine is melted add onions. Cook until translucent then add your garlic. Cook garlic until it smells garlicy. Then add your rice. Saute rice in onion/garlic mixture for 1-2 minutes.
At this point we begin adding the hot broth to the risotto. Use a ladel to add the broth in thirds (in this case 1/3 a cup at a time) stirring often. Once the rice has absorbed most of the broth add your next batch. Repeat until almost all broth is absorbed.
The most important aspect to making risotto is stirring almost always while it's cooking. It's good exercise too!
Once your rice has absorbed most all of its broth it's time to add your can of tomatoes liquid and all. Again stirring often, let the risotto absorb that liquid as well. when it's almost all gone you can stir in your spices. That amount of spice you add is entirely up to you. Everyone likes a different amount.
Risotto is a delicious side dish or can be the basis for an entree. Add some sauteed smoked turkey cold cut (as mentioned in my omelet recipe) for a complete dish. Add additional vegetables to your liking.
Risotto like any rice is very versatile and can work well with most any other ingredients. Experiment with different meats and vegetables to find your favorite.
Ingredients
1/2 cup arborrio rice
1 cup hot vegetable broth
1/2 tsp margarine
1/2 cup diced onion
2 cloves minced garlic
1/2 can petit cut tomatoes
rosemary, thyme, salt and pepper to taste
In a sauce pan heat your broth.
Meanwhile, melt margarine in a generously sized skillet. Once the margarine is melted add onions. Cook until translucent then add your garlic. Cook garlic until it smells garlicy. Then add your rice. Saute rice in onion/garlic mixture for 1-2 minutes.
At this point we begin adding the hot broth to the risotto. Use a ladel to add the broth in thirds (in this case 1/3 a cup at a time) stirring often. Once the rice has absorbed most of the broth add your next batch. Repeat until almost all broth is absorbed.
The most important aspect to making risotto is stirring almost always while it's cooking. It's good exercise too!
Once your rice has absorbed most all of its broth it's time to add your can of tomatoes liquid and all. Again stirring often, let the risotto absorb that liquid as well. when it's almost all gone you can stir in your spices. That amount of spice you add is entirely up to you. Everyone likes a different amount.
Risotto is a delicious side dish or can be the basis for an entree. Add some sauteed smoked turkey cold cut (as mentioned in my omelet recipe) for a complete dish. Add additional vegetables to your liking.
Risotto like any rice is very versatile and can work well with most any other ingredients. Experiment with different meats and vegetables to find your favorite.
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