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Risotto with Roasted Tomatoes
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 159.8
Total Carbs 28.5 g
Dietary Fiber 1.5 g
Sugars 3.0 g
Total Fat 3.0 g
Saturated Fat 0.7 g
Unsaturated Fat 0.4 g
Potassium 56.4 mg
Protein 3.8 g
Sodium 117.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
3 each  fresh tomatoes
0 3/4 tsp  dried basil
0 1/2 tsp  ground oregano
0 1/4 tsp  dried rosemary
1 each  small onions
3 each  medium garlic cloves
2 tsp  olive oil
0 3/4 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.

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