Tomato Risotto

By dorchuk

Ingredients

• 2 T butter
• 1/3 C chopped sweet onions
• 2 tsp minced garlic
• 4 C chicken broth, heated to a simmer
• 1 C arborio rice
• 1/4 C grated Parmesan cheese
• 2 medium size ripe tomatoes, peeled, seeded and diced
• 6 medium size basil leaves
• salt and pepper to taste

Preparation

Step 1

In 2 qt saucepan over medium heat, melt 1 T butter. Add onions and cook until soft, 4 to 5 minutes.
Add garlic and cook 2 minutes. Add rice and stir to coat, 1 minute Stirring
constantly, add 1/2 C chicken broth.
As rice absorbs the liquid, continue to add broth, 1/4 C at a time, until you've added 3 cups, about 15 minutes. Reduce heat to low and cook rice for an additional 20 to 30 minutes until tender, stirring occasionally. If rice starts to dry out, stir in more broth.
When rice is done, remove pan from heat. Let stand for 5 minutes. Stir in remaining butter and cheese. Fold in all but 3 T tomatoes. Season with salt and pepper to taste.