TOMATO RISOTTO WITH DICED TOMATOES
Yield Portion Size
4 cups |
Vegetable stock (3-4 cups-you may not use it all)
|
4 tbsp |
Extra virgin olive oil, divided
|
1/2 |
Onion
|
4 cloves |
Garlic, shaved thin
|
1/4 tsp |
Crushed red pepper flakes
|
Salt, to taste
|
|
Black pepper, to taste
|
|
3/4 cup |
Italian Arborio rice
|
1/2 cup |
Sauvignon Blanc
|
1 cup | |
1/4 cup |
Parmigiano-Reggiano cheese
|
12 |
Cherry tomatoes
|
Chiffonade Basil
|
|
Chiffonade Parsley
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 192 mg | 19% |
Carbohydrate | 77 g | 26% |
Cholesterol | 7 mg | 2% |
Total Fat | 31 g | 47% |
Iron | 5 mg | 26% |
Potassium | 643 mg | 0% |
Calories | 675 kcal | 34% |
Sodium | 1837 mg | 77% |
Protein | 12 g | 24% |
Polyunsaturated Fat | 3 g | 16% |
Saturated Fat | 6 g | 28% |
Sugars | 9 g | 1% |
Vitamin C | 18 mg | 31% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat vegetable stock in a pot over medium-low heat.
-
Step 2
Heat 2 tablespoons olive oil in a pan over medium heat and add diced onion. Season with salt and pepper and allow to slowly cook down until soft and translucent. Add garlic and red pepper and cook until fragrant, about 1 minute.
-
Step 3
Add rice and toast in the pan for 1 to 2 minutes.
-
Step 4
Stir in wine and drained tomatoes and cook until the liquid has mostly evaporated, stirring frequently.
-
Step 5
Slowly add the warm stock, 1/2 a cup at a time, to the rice pan, stirring risotto frequently. Continue gradually adding stock, cooking and stirring until rice is cooked but still firm. You may not use all of the stock.
-
Step 6
Toss cherry tomatoes in 1 tablespoon oil and salt. Place under a broiler until blistered.
-
Step 7
Add cheese and remaining oil to the risotto pan and taste for seasoning. Plate risotto and garnish with blistered tomatoes, chopped herbs, and fresh cracked black pepper.
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