** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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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