Risotto Pomodoro – a delicious recipe with margarine, onions, garlic, arborio, chicken broth, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN).
2
Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet.
3
Cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn).
4
Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed.
5
Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).
282
kcal
Calories
2
g
Fat
44
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 teaspoons margarine, 1/2 cup onions chopped, 2 each garlic cloves minced, 4 ounces arborio (short-grain) rice, and more.
Yes, Risotto Pomodoro falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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