Risotto with Roasted Tomatoes and Basil

40 4 servings, 3/4 cup (175 mL) each
Recipe By
Reviews
Prep Time
40
min.
Total Time
40
min.
Servings

4 servings, 3/4 cup (175 mL) each

Looking for a risotto recipe with a fresh twist? Our Risotto with Roasted Tomatoes and Basil is wonderful especially for late summer or early fall. Truly a divine combination!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss tomatoes with dressing; spread onto parchment-covered rimmed baking sheet. Bake 20 min. or until tender.
  • Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
  • Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
  • Stir in cheese. Add tomatoes and basil; mix gently.

Note

For risotto with a firmer rice texture, reduce the amount of broth to suit your preference.

Serving Suggestion

Serve with a side green salad tossed with your favourite Kraft Vinaigrette Dressing.

Servings

  • 4 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 4 servings, 3/4 cup (175 mL) each
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 25mg
Sodium 690mg
Carbohydrate 47g
Dietary fibre 3g
Sugars 4g
Protein 8g
   
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 4 %DV

* 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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