Italian comfort food at its best, this creamy and flavorful tomato risotto serves 4 as a main dish or 6 as a side dish.
3 Tbsp. butter
3/4 cup chopped shallots or onion
1 1/2 cups Arborio rice
3 cups College Inn® Chicken Broth
1 can (15 oz.) Contadina® Tomato Sauce
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1/2 to 1 tsp. grated lemon zest
Freshly ground black pepper, optional
Melt butter in a medium saucepan over medium heat. Cook shallots and rice, 3 minutes, stirring constantly.
Combine broth and tomato sauce in a large microwave-safe bowl. Microwave on HIGH 3 to 4 minutes or until hot.
Meanwhile, stir wine into rice mixture and cook 3 minutes or until almost absorbed by rice. Ladle 1 cup hot tomato-broth mixture into rice, stirring until almost absorbed. Continue adding 1 cup at a time until gone, stirring, until almost absorbed before adding the next.
Stir in basil, Parmesan cheese and lemon zest. Serve with additional basil and black pepper, if desired.