Prep time 10 min.

Cook time 20 min.


3 Tbsp. butter

3/4 cup chopped shallots or onion

1 1/2 cups Arborio rice

3 cups College Inn® Chicken Broth

1 can (15 oz.) Contadina® Tomato Sauce

1/2 cup dry white wine

1/2 cup chopped fresh basil

1/4 cup grated Parmesan cheese

1/2 to 1 tsp. grated lemon zest

Freshly ground black pepper, optional


  1. Melt butter in a medium saucepan over medium heat.  Cook shallots and rice, 3 minutes, stirring constantly.

  2. Combine broth and tomato sauce in a large microwave-safe bowl.  Microwave on HIGH 3 to 4 minutes or until hot.

  3. Meanwhile, stir wine into rice mixture and cook 3 minutes or until almost absorbed by rice.   Ladle 1 cup hot tomato-broth mixture into rice, stirring until almost absorbed.  Continue adding 1 cup at a time until gone, stirring, until almost absorbed before adding the next.

  4. Stir in basil, Parmesan cheese and lemon zest.  Serve with additional basil and black pepper, if desired.

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