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This Tomato Risotto using Red Gold Tomatoes is perfect for the holidays--works well with any protein! Check out the recipe @DashOfEvans #ad
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Red Gold Tomato Risotto
Prep Time
10 mins
Cook Time
20 mins
 
Servings: 3 cups risotto
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 medium onion , finely diced
  • 3 garlic cloves , minced
  • 1.5 cups Arborio rice
  • 2 (14.5 oz) cans of Red Gold® Diced Tomatoes-Italian variety, drained and finely chopped
  • 4 cups chicken stock
  • 1/4 cup grated Parmesan cheese
  • 1 Tablespoon pesto
  • 2 Tablespoons chopped fresh basil
  • salt & pepper , to taste
Instructions
  1. Heat a large sauce pan over medium heat. Add EVOO. Once heated, add onion and garlic.
  2. Simmer until onions are translucent. Add the rice and toast in oil mixture for 1 minute.
  3. Add 1 can of tomatoes and 1/4 cup chicken stock. Stir.
  4. Once all liquid is gone, slowly add more stock, continuing until all 4 cups have been added. This will take about 20 minutes.
  5. Add the other can of tomatoes, pesto and cheese. Stir to incorporate.
  6. Season with salt and pepper to taste, and sprinkle with basil.
Recipe Notes

Adapted from the Red Gold® website.