Tomato Basil Risotto

Incredients

• 7 cups of vegetable stock/broth
• 2 tbsp of olive oil
• 1 white onion (minced)
• 2 garlic cloves (minced)
• 1 pound tomatoes (grated)
• 1 ½ cup of Arborio rice
• ½ cup of dry white wine
• 14.5 oz. can of diced tomatoes
• ¼ cup of chopped basil
• ½ cup of grated Parmesan cheese

Directions

1. Place the stock/broth into a saucepan over medium-low heat
2. In a wide, heavy skillet or wide, heavy saucepan, heat the olive oil over medium heat
3. Add the diced onions to the heated olive oil, sauteing the onions under they are tender
4. Add the Arborio rice and garlic to the onions. Sitr continuously until you begin to hear the Arborio rice crackling
5. Add in the grated tomatoes. Stir continously until most of the liquid has cooked off
6. Add the wine to the mixture. Stir continously until most of the liquid has cooked off
7. Add one cup of the broth to the mixture. Stir often until most of the broth has cooked off
8. Repeat the previous step until about one cup of broth remains
9. Add the diced tomatoes and basil to the mixture. Stir vigorously until most of the liquid has cooked off
10. Add the remaining broth to the mixture. Stir vigorously until most of the liquid has cooked off.
11. Take the risotto off the heat and place it aside
12. Add in the Parmesan cheese. Stir thoroughly until the cheese is well blended with the risotto
13. Allow to cool for 5 or so minutes, then serve