Tomato Risotto
 
1 cup  sliced green onions, green included
3 Tbsp  butter
1-1/2 cup  uncooked arborio rice or medium-grain white rice
1   145 oz can diced tomatoes with green pepper, celery and onions
  salt and pepper to taste
3/4 cup  grated parmesan cheese
 
in a large skillet, lightly saute green onions in butter. stir in 
rice; continue cooking 2 minutes. add broth, tomatoes, salt and pepper. 
bring to boil; cover tightly, reduce heat to med low and simmer for 20 
minutes. do not lift cover during cooking time. remove cover; simmer 
and additional 5 min, stirring occasionally. remove from heat; stir in 
cheese and serve. 
 
 
-- 
(ID: 11871) Mirror: rec.food.recipes: Sat, Jul 12, 2003


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