Tomato Risotto


2 tablespoons extra virgin olive oil

1 shallot, chopped

1 garlic clove, chopped

1 32 oz can diced tomatoes

⅔ cup wild rice

1½ cups chicken stock

1 rosemary sprig

1 thyme sprig

Salt and pepper to taste


Sautee the shallot and garlic in the olive oil until translucent then stir in the tomatoes and rice, as well as stock, rosemary and thyme. Season with salt and pepper and cook on low heat for 25 minutes or until the rice is tender.

One comment

  1. mistimaan · July 20, 2018

    Nice recipe


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