Tomato Risotto Diablo

1 tablespoon butter
1 tablespoon olive oil
2/3 cup Arborio rice
1/2 cup finely chopped onion
3 cloves garlic, finely minced
2 cups low-sodium vegetable broth
1 can (6 ounces) “no salt added” tomato paste
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons grated Parmesan cheese, or more to taste
Salt and pepper to taste

1. Place butter and oil in a 1 1/2-quart microwave-safe bowl. Microwave, uncovered on high, until butter melts, about 1 minute. Stir in rice and microwave, uncovered on high, until rice begins to turn translucent, about 2 minutes.
2. Stir in onion, garlic, broth and paste. Blend well. Cover with microwave-safe plastic wrap (or use a lid), and microwave on high until mixture reaches a full boil, 7 to 9 minutes. Uncover rice, stir well and then continue to microwave on high, uncovered, for 7 to 9 more minutes, or until rice is done. (Rice should be moist, al dente in texture, but not soupy or crunchy). Remove from microwave and test rice for doneness. If dry or crunchy add up to 1/2 cup more broth and microwave for another 2 minutes until rice is tender.
3. Stir in cheese and serve immediately or place in freezer for a quick cool to prepare Devil’s Risotto Balls. *

Tomato Risotto Diablo

Approximate Values Per 1 1/4 cup:  465 calories ,  15 g fat ( 5 g saturated), 20 mg cholesterol, 12.5 g protein,  72 g carbohydrates, 6 g dietary fiber,  277 mg sodium

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