Easy Tomato Risotto

Name: Easy Tomato Risotto
Prep time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 bag microwave-in-bag green beans; 1 3/4 c. lower-sodium vegetable broth; 2 c. water; 2 tbsp. butter; 1 small onion; 2 c. arborio rice; 2 lb. ripe tomatoes; 2 c. fresh corn kernels; 2 oz. finely grated Parmesan cheese; 2 tbsp. chopped basil; salt; Pepper

Published: Jun 23, 2011

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Yields:

Prep Time:

30 mins

Total Time:

40 mins

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Heat-beating and hands-off, this convenient corn-and-tomato risotto is simmered in the microwave from start to finish, so there's no endless standing and stirring at a steamy stove. Grated Parmesan gives it the classic creaminess.

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Ingredients

1
bag microwave-in-bag green beans
1 3/4 cups
lower-sodium vegetable broth
2 cups
water
2 Tbsp.
butter
1
small onion
2 cups
arborio rice
2 lb.
ripe tomatoes
2 cups
fresh corn kernels
2 oz.
finely grated Parmesan cheese
2 Tbsp.
chopped basil
salt
Pepper

Directions

1. Step 1Cook beans as label directs. Cool slightly; cut into 1 inch. pieces.
2. Step 2In 2-quart saucepan, heat broth and water to boiling.
3. Step 3While broth mixture heats, in 4-quart microwave-safe bowl, microwave butter and onion, uncovered, on High 3 minutes or until softened. Stir in rice. Cook on High 1 minute.
4. Step 4Stir broth mixture into rice mixture. Cover with vented plastic wrap; microwave on Medium (50% power) 10 minutes.
5. Step 5Meanwhile, in food processor, puree half of tomatoes; strain juice through sieve into measuring cup, pressing on solids. Discard solids. Chop remaining tomatoes.
6. Step 6Stir 1 1/2 cups tomato juice into rice mixture. Cover with vented plastic wrap; microwave on Medium 5 minutes or until most of liquid is absorbed.
7. Step 7Stir corn into rice mixture, cover with vented plastic wrap; microwave on Medium 3 minutes or until corn is heated through.
8. Step 8Stir Parmesan, green beans, tomatoes, half of basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper into risotto. Sprinkle with basil.