Rice(Risotto)

1. 1

   In a large saucepan, dilute tomato paste in the chicken broth. Bring to a boil, then lower heat just to keep warm.

2. 2

   In a heavy pan or skillet, melt oleo and saute onion lightly.

3. 3

   Add rice, stirring to soak in oleo.

4. 4

   Add broth with a ladle, enough to cover rice and stir until broth is absorbed over medium heat, stirring. Repeat until all broth is used.

5. 5

   It cooks in about 30 to 40 minutes.

6. 6

   Spoon out on a platter or large bowl, sprinkling Italian grated cheese in between layers.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.