Ingredients

1 (14.5 ounce) can of Contadina® Diced Tomatoes

2 tbsp of Contadina® Tomato Paste

6 cups chicken broth, divided

3 tbsp olive oil

1/2 cup of onion, finely chopped

1 tbsp of minced garlic

1 1/2 cups Arborio rice

1/2 cup of red wine

1/3 cup freshly grated Parmesan cheese

2 tbsp butter

1 tbsp of fresh basil

salt and pepper to taste

Preparation

  1. In a saucepan, warm the broth over low heat.
  2. Add the olive oil to skillet, and stir in the onions and garlic. Cook 1 minute.
  3. Add rice and tomato paste, stirring to coat with oil, about 2 minutes.
  4. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed. Add diced tomatoes when adding the last bit of stock and the rice is al dente, about 15 to 20 minutes.
  6. Remove from heat, and stir in butter, basil and parmesan. Season with salt and pepper to taste.