Tomato Risotto

Ingredients

• 3 tablespoons butter
• 5 green onions, cut into 1/2-inch lengths (about 1 cup)
• 1 1/2 cups arborio rice or medium-grain white rice, uncooked
• 14 1/2 ounces chicken broth
• 14 1/2 ounces diced tomatoes with green pepper celery and onion, undrained
• 3/4 cup parmesan cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. 1

   In a large skillet over medium heat, melt butter.

2. 2

   Add onions, cook and stir for one minute than add rice.

3. 3

   Stir frequently and cook for 2 minutes.

4. 4

   Add broth and undrained tomatoes, bring to a boil.

5. 5

   Cover and reduce heat to low; simmer for 20 minutes stirring occasionally.

6. 6

   Uncover skillet and simmer an additional 5 minutes, stir occasionally.

7. 7

   Remove from heat, stir in cheese, salt, and pepper.

8. 8

   Serve immediately.