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Quick Tomato 'Risotto'
Quick Tomato "Risotto"

Quick Tomato 'Risotto'

3 Review(s)
Cook Minutes 30 Min
Prep : 15 Min Cook: 15 Min
Traditional risotto needs a long cooking time and constant stirring to get its classic creamy texture, but not with this quick and delicious shortcut recipe!
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 cup long-grain white rice, uncooked
1 can (14 fl oz/398 mL) fire-roasted diced tomatoes, undrained
1-3/4 cups 25%-less-sodium chicken broth
1/2 cup water
1/2 cup Kraft 100% Parmesan Aged Grated Cheese
1/2 cup frozen peas
1/8 tsp. black pepper
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How do I make it ?
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Step 1
Heat oil in medium skillet on medium heat. Add rice; cook 4 min. or until lightly browned, stirring occasionally.
Step 2
Stir in tomatoes, broth and water. Bring to boil; simmer on medium-low heat 15 min. or until rice is tender.
Step 3
Add cheese, peas and pepper; mix well. Cook 5 min. or until peas are heated through.
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Special Extra
For a main dish, add 2 cups chopped cooked chicken to rice mixture in saucepan along with the cheese, peas and pepper, increasing the cooking time if necessary until heated through.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 3 g
15 %
Cholesterol 10 mg
Sodium 740 mg
31 %
Carbohydrate 45 g
Fibre 2 g
Sugars 4 g
Protein 11 g
Vitamin A
10 %
Vitamin C
35 %
Calcium
20 %
Iron
10 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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