Recipe - Risotto Pomodoro (Rice And Tomatoes)

4 teaspoon Margarine
One half cup Chopped onion
2 Garlic cloves, minced
4 ounce Uncooked arborio rice (or
any short or
Mediumgrain rice)
1 Pkt instant chicken broth
and seasoning mix,
Dissolved in 1 cup hot water
1 md Tomato, blanched, peeled,
seeded,
And chopped
1 ds Each salt and pepper

In 10inch skillet heat margarine until bubbly and hot; add onion and
garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook,
stirring frequently, until golden, about 3 minutes; stir in One fourth cup
dissolved broth mix and cover skillet. cook over medium heat until rice
begins to absorb liquid, about 3 minutes (watch carefully so that rice does
not burn). Stir in tomato, salt, pepper, and about One fourth cup more broth;
cover skillet and cook, checking frequently, until liquid has been almost
absorbed. Continue cooking and adding broth as described until rice is
tender but still moist, about 15 minutes (be careful that rice does not dry
out completely).

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini