TOMATO RISOTTO WITH DICED TOMATOES
TOMATO RISOTTO WITH DICED TOMATOES

TOMATO RISOTTO WITH DICED TOMATOES

Yield
24 portions
Portion Size
6 oz.
Ingredients: Measure:
Wesson® Smart Choice Cottonseed/Canola Blend
3/4 cup
Onion
12 cups
Rice
7-1/2 cups
Salt
2 tsp
Black pepper, to taste
Chicken stock
6 quarts
3/4 cup
Garlic
3/4 cup
Wesson® Move Over Butter
6 tbsp
Parmigiano-Reggiano cheese, grated
2 cups

Directions

  1. Heat Wesson® Smart Choice Cottonseed/Canola Blend in rondeau pan over medium heat. Add onion and cook, stirring occasionally, until soft about 15 minutes.

  2. Add rice, salt and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.

  3. Add enough stock to cover rice. Simmer, stirring frequently, until rice has absorbed stock (about 5 to 10 minutes).

  4. Stir in drained Angela Mia® Diced Tomatoes in Juice, garlic and several cups of stock. Cook, stirring until rice looks dry, then add more stock. Continue gradually adding stock, cooking and stirring until rice is tender and creamy.

  5. Stir in Wesson® Move Over Butter and cheese; season with salt and pepper. Serve hot.

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