Recipe courtesy of Sara Moulton
Show: Cooking Live
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 to 6 servings.

Ingredients

Directions

In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.;

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Recipe courtesy of Giada De Laurentiis

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto

Recipe courtesy of Tyler Florence

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Mushroom, Asparagus and Pea Risotto

Recipe courtesy of Trisha Yearwood

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword