Home Cooks > Recipes > Tomato Risotto in Creamy Nut Butter Sauce with Scallions
(Yield: 4 servings) 2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup arborio rice
1-1/2 cups chicken broth
1/2 cup chopped, seeded tomato
2 tablespoons whole milk
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon Kikkoman Soy Sauce
- Melt butter in large saucepan. Stir in onion and cook until translucent.
- Add rice; cook about 1 minute to toast, stirring constantly.
- Stir in chicken broth; cover and bring to boil. Reduce heat and simmer 11 minutes, or until rice is tender, yet firm, stirring occasionally.
- Add tomato, milk, basil and soy sauce. Cook, stirring, to heat through. (Mixture should be creamy.)