Source: dLife

A thick and creamy rice with tomatoes, basil, oregano, and rosemary.

Servings

1 olive oil cooking spray
3 fresh tomatoes , cut into halves
0.75 tsp dried basil
0.5 tsp ground oregano
0.25 tsp dried rosemary
1 small onions , chopped
3 medium garlic cloves , minced
2 tsp olive oil
0.75 cup Rice, arborio, white, dry
3 cup low sodium vegetable broth
2 tbsp reduced fat grated parmesan cheese
1 pinch salt
1 pinch black pepper

1 Preheat oven to 350 degrees F.
2 Cover a baking sheet with aluminum foil and coat with cooking spray.
3 Lay tomatoes, skin side down on the pan and coat with cooking spray. Top with basil, oregano, and rosemary.
4 Bake tomatoes 20 minutes or until tender.
5 Let cool. Scoop out seeds and coarsely chop.
6 Pour oil in a pot and cook onions and garlic 5 minutes.
7 Pour in rice and cook over medium heat 2 to 3 minutes, rice should be just golden.
8 Heat stock and let boil in a small pot.
9 Lower heat to medium low. Slowly pour broth into rice, 1/2 cup at a time. Stir continually until broth has soaked into rice before adding more broth.
10 Keep adding broth until rice is al dente, about 20 to 25 minutes, adding tomatoes with the last 1/2 cup broth. Mix in cheese, salt, and pepper.

Arborio rice can be found in Italian grocery stores or large supermarkets.