Tomato Risotto

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Servings: 6


  • 1 box of chicken broth
  • 2 cups water
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 cup uncooked Arborio rice
  • 1/4 tsp salt
  • 1/2 cup canned diced tomatoes, with juice
  • 1 bunch green onions, sliced
  • 1 tsp grated lemon zest


    • In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
    • Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
    • Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.


    Tip: All of the broth mixture may not be needed.


    Recipe provided by Chef Sharon Sanders