*  Exported from  MasterCook  *
 
                   RISOTTO POMODORO  (RICE AND TOMATOES)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ts           Margarine
      1/2   c            Chopped onion
    2                    Garlic cloves, minced
    4       oz           Uncooked arborio rice (or
                         -any short- or
                         Medium-grain rice)
    1                    Pkt instant chicken broth
                         -and seasoning mix,
                         Dissolved in 1 cup hot water
    1       md           Tomato, blanched, peeled,
                         -seeded,
                         And chopped
    1       d            Each salt and pepper
 
   In 10-inch 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 1/4
   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 1/4
   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.
  
 
 
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