Herb & Tomato Risotto Mix
Prepare your own delicious risotto mix with this easy recipe. Keep it on hand for up to 3 months and cook it as needed when you're looking for a quick, tasty side dish.
Ingredients 3 Servings
2 (12 ounce) packages Arborio rice (3½ cups)
¾ cup snipped dried tomatoes (not oil-packed)
3 tablespoons dried minced onion
1 tablespoon dried Italian seasoning, crushed 0.55 Oz
1 teaspoon dried minced garlic
Preparation
Prep 10 m Ready In 10 m
To make the dry risotto mix: Combine uncooked rice, dried tomatoes, dried minced onion, Italian seasoning, and dried minced garlic in a medium bowl. Divide the mixture among eight small resealable plastic bags (about ½ cup mixture per bag). Seal and label. Store at room temperature for up to 3 months.
To make 4 side-dish servings of hot risotto: Bring 1½ cups reduced-sodium chicken broth to boiling. Add the contents of 1 bag of the Herb & Tomato Risotto Mix. Return to boiling; reduce heat. Cover and simmer for 20 minutes, adding 1 cup desired frozen mixed vegetables for the last 5 minutes of cooking. Remove from heat. Let stand, covered, for 5 minutes. After standing, the rice should be tender but slightly firm. If desired, stir in 2 tablespoons grated Parmesan or Romano cheese. Season to taste with ground pepper.
Equipment: Trifle bowl
To make ahead: Refrigerate for up to 2 hours.
Nutrition information
Serving size: ⅛ cup dry mix
Per serving: 80 calories; 0 g fat(0 g sat); 2 g fiber; 17 g carbohydrates; 3 g protein; 2 mcg folate; 0mg cholesterol; 0 g sugars; 276 mg sodium;
Carbohydrate Servings: 1
Exchanges: 1 starch
Source: http://www.eatingwell.com/recipe/270788/herb-tomato-risotto-mix/
