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Tomato Risotto

Tomato Risotto

Tomato Risotto

Creamy Arborio rice seasoned with diced tomatoes, green pepper, celery, onions and Parmesan cheese

Prep Time 30 minutes

Cook Time 30 minutes


6 servings (3/4 cup each)


1 can (14.5 oz each) chicken broth
3 Tablespoon butter
3/4 Cup grated Parmesan cheese (3/4 cup = 3 oz)
1 can (14.5 oz ea) Hunt's® Diced Tomatoes with Green Pepper, Celery & Onions, undrained
5 green onions, cut into 1/2-inch lengths ( 5 onions = about 1 cup)
1 1/2 Cup Arborio rice or medium-grain white rice, uncooked
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper


  1. Melt butter in large skillet over medium heat. Add onions; cook and stir 1 minute. Stir in rice; cook 2 minutes, stirring frequently.
  2. Add broth and tomatoes with their liquid; stir. Bring to a boil; cover. Reduce heat to low; simmer 20 minutes, stirring occasionally. Uncover skillet; simmer an additional 5 minutes, stirring occasionally. Remove from heat.
  3. Stir in cheese, salt and pepper.

Nutritional Information

Serving Size: 3/4 cup each
Vitamin C 4.5 mg
Total Fat 9.3 g
Saturated Fat 5.7 g
Cholesterol 25 mg
Sodium 755.6 mg
Carbohydrate 41.8 g
Dietary Fiber 2.1 g
Protein 8.4 g
Sugars 5 g
Calcium 159 mg
Iron 2.7 mg
Vitamin A 436 iu
Calories 290

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