Herb & Tomato Risotto Mix

Herb & Tomato Risotto Mix

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From: Diabetic Living Magazine

Prepare your own delicious risotto mix with this easy recipe. Keep it on hand for up to 3 months and cook it as needed when you're looking for a quick, tasty side dish.

Ingredients 32 servings

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Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (12 ounce) packages Arborio rice (3½ cups)
  • ¾ cup snipped dried tomatoes (not oil-packed)
  • 3 tablespoons dried minced onion
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 teaspoon dried minced garlic


  • Prep

  • Ready In

  1. To make the dry risotto mix: Combine uncooked rice, dried tomatoes, dried minced onion, Italian seasoning, and dried minced garlic in a medium bowl. Divide the mixture among eight small resealable plastic bags (about ½ cup mixture per bag). Seal and label. Store at room temperature for up to 3 months.
  2. To make 4 side-dish servings of hot risotto: Bring 1½ cups reduced-sodium chicken broth to boiling. Add the contents of 1 bag of the Herb & Tomato Risotto Mix. Return to boiling; reduce heat. Cover and simmer for 20 minutes, adding 1 cup desired frozen mixed vegetables for the last 5 minutes of cooking. Remove from heat. Let stand, covered, for 5 minutes. After standing, the rice should be tender but slightly firm. If desired, stir in 2 tablespoons grated Parmesan or Romano cheese. Season to taste with ground pepper.

Nutrition information

  • Serving size: ⅛ cup dry mix
  • Per serving: 80 calories; 0 g fat(0 g sat); 2 g fiber; 17 g carbohydrates; 3 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 276 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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