Fresh Tomato Risotto

By cindygwest

Ingredients

• 2 T. butter
• 1/2 cup finely chopped onion
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine or vermouth
• 6 cups hot Chicken cooking stock
• 4 plum tomatoes, seeded and chopped
• 1 (5-ounce) package shredded Parmesan cheese
• 1/2 t. salt

Details

Servings 6

Preparation

Step 1

1. In a medium saucepan, melt butter over medium heat. Add onion, and cook for 2 minutes, stirring frequently. Add rice, and cook for 2 minutes, stirring frequently. Add wine, and cook for 1 minute, stirring constantly, or until liquid is absorbed. Reduce heat to medium low. Add hot broth, 3/4 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in tomatoes, cheese, and salt. Serve immediately.