Ingredients:
tomato broth:
28 oz pelleted tomatoes canned
2 tbsp olive oil
2 garlic cloves crushed
4 cups chicken broth
Salt and pepper
Risotto:
2 ½ cups Arborio rice
¼ cup butter
1 small onion finely chopped
½ cup white wine
Fresh basil
1 cup Parmesan cheese grated
Directions
Prepare the tomato broth first.
In a saucepan, heat the olive oil. Add the garlic and sauté.
Add the tomatoes and bring to a boil and reduce to a simmer and cook for 10 minutes.
Add the chicken stock and cook for 5 minutes. Remove from the stove and blend to a puree.
You can now prepare the risotto. In a saucepan, heat 1 tbsp butter and add the onion.
Cook for about 2 minutes until the onion become tender.
Add the rice and the white wine and cook until there is almost no more wine.
Add the tomato broth 1 cup at a time and cook for about 20 minutes (stirring often)
Remove from the stove and stir in the leftover butter, parmesan cheese and basil.
You can garnish with cherry tomatoes
