I made this for dinner last Sunday, after we’d spent the afternoon playing outside. Pardon the girls stringy hair – they were ready for a bath!! Mike and I ate this too and I thought it was quite tasty. When I make it again, I think it would be a great side dish for meatballs.
All three of my kiddos lapped this up in no time. Definitely a keeper recipe at our house!
Tomato Risotto
- 2 Tbsp. unsalted butter
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 28 oz. can crushed tomatoes
- 2 cups vegetable stock
- 2 Tbsp. Italian Seasoning
- 1/2 cup Parmesan, grated
Preheat oven to 350. In a dutch oven, melt butter over medium heat. Add the onion and rice and saute until the onion is opaque and the rice is golden. Add crushed tomatoes, stock, and Italian seasoning and bring to a simmer. Place in the oven, uncovered, for 20 minutes. Stir and return to oven for an additional 15 minutes. Remove from oven and stir in the Parmesan.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!
I’m thinking cooked hamburger just added to the recipe—like hamburger and rice in green peppers—that is what it reminds me of–Yum
I made this tonight! The kids loved it! Thanks so much. Lizzie is a picky eater these days. I made slow roasted turkey thighs to go with it.