Tomato Risotto

8 Reviews
86% would make this recipe again

This great recipe is my "lifesaver", since I always have these ingredients handy and it takes me only 7 minutes to cook a perfect risotto with my pressure-cooker.

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Ingredients

??? My Mother's Tomato Sauce ???
??? chicken broth ???
??? olive oil ???
??? arborio rice ???
??? Parmesan cheese, grated ???
??? ground pepper to taste [optional] ???

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min.

Method

  1. Heat the tomato sauce in a saucepan over low heat. Heat the broth in another small saucepan on the stove or in a microwave oven. Keep the broth warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a third saucepan or in a pressure-cooker. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring.
  3. Stir in the tomato sauce then cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the Parmesan cheese, then let the risotto stand for 2 min. Season with pepper to taste and serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

260

Fat

5 g

7 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

130 mg

6 %

Carbohydrate

52 g

17 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

51 g

Protein

5 g

Vitamin A

10 %

Vitamin C

6 %

Calcium

6 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Selenium
Source of  :
Calcium, Copper, Iron, Magnesium, Phosphorus, Vitamin A, Vitamin B1, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

8 Reviews (8 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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