I like to add seasonal ingredients while cooking risotto for instance in this recipe, I used tomatoes which adds the freshness, the flavor and the color. Everyone in my family enjoyed it asking for more.

INGREDIENTS:

½ pound Carnaroli or Arborio Rice

1 medium white onion chopped

2 quarts Vegetable broth

1 cup Grated Parmesan cheese

½ stick of unsalted butter

3 tablespoon Olive oil

½ can Tomato sauce

Basil leaves

Salt to taste

Parsley chopped (optional)

Sauté Cherry tomato (optional)

STEPS:

In a stockpot, bring the vegetable broth to slow simmer.

Place olive oil in a saucepan over medium heat; add onion and start cooking until translucent stirring occasionally.

Add rice and stir frequently with a wooden spoon about a minute, add the tomato sauce, then start adding one ladle of broth at a time by stirring constantly till the liquid is absorbed.

Repeat this steps about 3 to 4 times by adding more broth and stirring frequently, then cover with more broth and cook for about 16 to 20 minutes till creamy but al dente. Season to taste with salt.

When done, remove from heat and add the butter and finally stir the Parmesan cheese.

Garnish with Basil leaves and sauté cherry tomatoes.