Tomato-Basil Risotto

April 04, 2013

The risotto is thick and creamy. I don't season with a lot of salt because I use Feta instead of the regular Parmesan, Feta is saltier.

3 cups chicken broth
1 Tablespoon butter
½ big sweet onion, diced
2 garlic clove, pressed
salt & pepper
1 cup arborio rice
1/4 cup dry white wine
5 small vine-ripened tomatoes, seeded & chopped
handful torn basil
1/4 cup feta cheese

Bring broth to a boil in a small saucepan. Reduce heat to low and keep hot. In a large skillet, melt butter over medium heat then add onion, season with salt & pepper, and then saute until translucent....
See the full directions on my site

Nutritions

Calories
340

Sodium
842mg
35% DV

Fat
10g
15% DV

Protein
9g
19% DV

Carbs
51g
17% DV

Fiber
6g
25% DV