Cooking with Red Gold: Easy-yet-elegant tomato risotto

Need a nutritious delicious side dish this holiday season? Well, we have one that fits the bill -- an easy tomato risotto. And the key is in the can of Red Gold tomatoes!

Red Gold is a family owned Midwestern company that prides itself for freshness and high quality. Plus they are non-GMO certified so it's Midwestern wholesomeness at its best.

Jenny Bullistron, Chicago blogger and editor of Honey and Birch, showed us how easy and tasty this risotto really is, plus she gives us some tips for jazzing it up even further.

For the tomato risotto recipe, visit:

For other recipes, browse Red Gold recipes here:


1/4 cup extra virgin olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 1/2 cups Arborio rice 2 (14.5 ounce) cans Red Gold Diced Tomatoes Basil, Garlic & Oregano, or 1 (28 ounce) can Red Gold Diced Tomatoes with Basil, Garlic & Oregano, drained 4 cups chicken stock 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh basil Salt and black pepper to taste

- Place a 4-quart saucepan on medium heat. Add the oil and when hot add the onion and garlic. Simmer slowly until the onions are clear. Add the Arborio rice and cook in oil for 1 minute. Add half of the tomatoes and 1/4 cup chicken stock; cook gently.
- Simmer adding 1/4 cup additions of stock as the rice absorbs each addition. Repeat adding stock until rice is tender. Stir in Parmesan cheese, basil and remaining tomatoes. Season with salt and black pepper.