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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Risotto with Roasted Tomatoes

Source: dLife

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

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 3.0 Fat, 1.0 Vegetables, 0.0 Meat, 1.3 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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Servings

Ingredients

1.0
1 each olive oil cooking spray 3.0
3 each fresh tomatoes 0.75
0 3/4 tsp dried basil 0.5
0 1/2 tsp ground oregano 0.25
0 1/4 tsp dried rosemary 1.0
1 each small onions 3.0
3 each medium garlic cloves 2.0
2 tsp olive oil 0.75
0 3/4 cup Rice, arborio, white, dry 3.0
3 cup low sodium vegetable broth 2.0
2 tbsp reduced fat grated parmesan cheese 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

Preheat oven to 350 degrees F.
Cover a baking sheet with aluminum foil and coat with cooking spray.
Lay tomatoes, skin side down on the pan and coat with cooking spray. Top with basil, oregano, and rosemary.
Bake tomatoes 20 minutes or until tender.
Let cool. Scoop out seeds and coarsely chop.
Pour oil in a pot and cook onions and garlic 5 minutes.
Pour in rice and cook over medium heat 2 to 3 minutes, rice should be just golden.
Heat stock and let boil in a small pot.
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.
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.