Therese from The Musings of a Mom hosts recipe swap each week.
Today I am going to share my tomato risotto recipe:
1 tablespoon of olive oil.
1 medium onion.
1 tin diced tomatoes.
1/4 cup butter.
1.5 cups of rice.
4 - 5 cups of chicken stock.
1/3 cup Parmesan cheese.
heat the oil and cook the diced onion.
when the onion is transperant, put in the butter and rice.Coat the rice in the melted butter and add the tin tomatoes and chicken stock.
Bring the stock to the boil stirring often so that the rice doesn't stick to the pan. When the stock boils, turn the temperature down and cook at medium heat until most of the liquid has been absorbed still stirring often.
Add spices and cheese and serve.