Tuesday, November 2, 2010

Fresh Tomato Risotto

The last dish in the cooking marathon of the dinner party was Fresh Tomato Risotto. Obviously the time to make this is when tomatoes are fresh. In the last weekend of October, tomatoes are not fresh, so I used canned. It worked out fine. Also, you don't have to peel the tomatoes.
It's actually more like Spanish Rice than risotto. One does not have to stand over it, adding liquid and stirring until the cows come home. You just mix everything together, stick it in the oven and bake it. Muy facil.
(That's Spanish for very easy, chicos and chicas.)

Fresh Tomato Risotto

1 cup peeled, chopped tomatoes
3/4 cup uncooked rice
1/2 cup finely chopped onions
1 clove garlic, finely minced
1/2 teaspoon oregano
1/2 teaspoon salt
1 3/4 cups concentrated chicken broth

1. Preheat the oven to 375 degrees.
2. Combine the tomatoes, rice, onions, garlic, oregano and salt in a one and one half quart casserole.
3. Heat the broth to boiling and pour over tomato mixture. Cover and bake, stirring occasionally, about 35 minutes, or until rice is cooked.
Makes four servings.

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