Savory tomato risotto

Yield: 1 Servings

Measure Ingredient
4 cups Lower salt chicken broth
1 \N Jar (28 oz) spaghetti sauce
1½ cup Arborio rice
1 tablespoon Sweet butter
¼ cup Grated Parmesan cheese
\N \N Chopped fresh parsley

In a saucepan, bring broth and sauce to a boil; reduce heat and simmer. In a large saucepan, lightly saute rice in butter, stirring frequently. Add about 1½ cups heated sauce mixture to rice. Continue to cook rice over low to medium heat, stirring frequently. (Rice and liquid should maintain a low simmer). Continue addingheated sauce mixture gradually. Stir and cook about 25-30 minutes or until rice is tender. Stir Parmesan cheese into risotto. Rice should be moist and creamy. Garnish with chopped fresh parsley.

Serves 4-6.

My additions:

I halfed the recipe since I only had half a jar of spaghetti sauce.

I added 1 onion , cut in large pieces, and 1 clove garlic, crushed, to be sauted with rice. I added 1 small can of mushrooms (or fresh) and ½ cup dry white wine about half way through the cooking process. I added 1 can of lump crabmeat about 5 minutes before finishing.

Posted to EAT-L Digest 08 Jan 97 From: Amy Smalley <as5x@...> Date: Thu, 9 Jan 1997 13:06:29 -0500

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