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Tomato Basil Risotto with Feta Cheese
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Rating: 4.9/5 (16 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 270
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 13mg
Sodium 708mg
Total Carbohydrate 42g
Dietary Fiber 2g
Sugars 3g
Protein 9g
Vitamin A  9%Vitamin C  12%
Calcium  13%Iron  5%
Potassium  10%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tomato Basil Risotto with Feta Cheese

Recipe Tags: Rice Recipes

Date Added: December 20, 2017
This dish is perfect for diet as it contains very low cholesterol and it is high is vitamin C. You can also use fresh shrimp instead of chicken broth to make it a slightly different recipe.


2 Tablespoons Parmesan Cheese
1/2 Teaspoon Salt to taste
1/2 Cup Onion Finely chopped
1/3 Cup Dry White Wine
1 Tablespoon Olive Oil
4 Cans Chicken Broth (10 1/2 ounce cans)
1 1/2 Cups Plum Tomatoes Diced
2 Tablespoons Fresh Basil chopped
1 Clove Of Garlic crushed
1 1/2 Cups Arborio Rice uncooked
1/2 Cup Feta Cheese
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1. Bring chicken broth to a simmer in a medium saucepan. Keep warm over low heat. Do not boil.

2. Combine tomatoes, basil, garlic, salt, and 1 tablespoon olive oil. Stir well and set aside.

3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add chopped onion and saute 3 minutes.

4. Stir in Arborio rice. Cook 1 minute, stirring constantly.

5. Add wine. Cook 1 minute or until liquid is absorbed, stirring constantly.

6. Add warm chicken broth, 1/2 cup at a time, stirring constantly until each addition of broth is absorbed by the rice (approximately 20 minutes total).

7. Add tomato mixture. Cook about 2 minutes, stirring constantly.

8. Remove pan from heat. Stir in tomato-basil feta cheese.

9. Sprinkle each serving with Parmesan cheese. Makes about 6 servings, 1 cup each.

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Dietary Notes:
This recipe is low-cholesterol with 12.5mg per serving

This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Rice, Cheese, Sulfites, Garlic, Onion, Olive Oil allergies.
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