Risotto is a delicious dish that can be made with a variety of ingredients. This low-calorie recipe uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce to help pack a flavorful punch. Enjoy this delicious gluten-free recipe!

• 4 cups low-sodium vegetable stock, divided
• 1 teaspoon olive oil
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 cup arborio rice
• 1 cup ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 1/4 cup finely grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup basil leaves, torn
• 2 ounces fresh mozzarella cheese pearls
• 2 teaspoons balsamic vinegar

INSTRUCTIONS

1.

Heat stock in medium sauce pan on medium-high heat until simmering; keep warm.

2.

Heat oil in large skillet on medium heat. Add shallots; cook 2-3 minutes until softened. Add garlic; cook 30 seconds or until fragrant. Add rice to skillet. Cook, stirring constantly, 2-3 minutes or until translucent. Stir in ZENB Sauce and 2 cups warmed stock.

3.

Reduce heat to medium-low. Cook 5-8 minutes or until liquid is completely absorbed. Repeat with remaining stock. Cook 12-15 minutes, stirring frequently, until rice is fully cooked and most liquid is absorbed.

4.

Stir in Parmesan cheese; remove pan from heat. Top each serving with cherry tomatoes, basil, mozzarella and a drizzle of balsamic vinegar.