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Risotto Pomodoro Rice and Tomatoes Recipe

Risotto Pomodoro Rice and Tomatoes recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Risotto Pomodoro Rice and Tomatoes recipe  PDF


4 ts Margarine
1/2 c Chopped onion
2 Garlic cloves, minced
4 oz Uncooked arborio rice (or
any short or Medium grain rice) 1 Pkt instant chicken broth
and seasoning mi , Dissolved in 1 cup hot water 1 md Tomato, blanched, peeled,
seeded, And chopped 1 ds Each salt and pepper
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 mi 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.

Risotto Pomodoro Rice and Tomatoes recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
723 people have voted
Last Reviewed on 2018-08-15



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