Tomato Risotto

Tomato Risotto

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.

2 servings
Preparation 5 min
Cooking 20 min

260 calories per serving 


Ingredients

1/3 cup My Mother's Tomato Sauce (Recipe)   85 mL
1 1/2 cup chicken broth, low-sodium   375 mL
1/2 tbsp olive oil   8 mL
3/4 cup arborio rice   150 g
2 tbsp Parmesan cheese, grated   6 g
  ground pepper to taste    

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

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

260

Fat

5 g

7 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

5 mg

Sodium

135 mg

6 %

Carbohydrate

52 g

17 %

Fibre

1 g

3 %

Sugars

1 g

Protein

5 g

Vitamin A

10 %

Vitamin C

6 %

Calcium

6 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 2 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Rice/Grain | First courses/Appetizers | Artery-healthy | Halal | Heart-healthy | Low Cholesterol | Low Saturated Fat | Low Sodium | Italian


My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


Ingredients

1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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