Tomato Risotto Recipe

Name: Tomato Risotto Recipe
Ingredients: Extra-virgin olive oil; 1 large onion, diced (about 1 1/2 cups); Salt and pepper; 1 ½ cups arborio or carnaroli rice; Pinch of red-pepper flakes; 2 garlic cloves; ½ cup white wine; 2 cups diced ripe red tomatoes; 3 cups boiling water or vegetable broth; ½ cup grated pecorino or Parmesan, plus more for serving; 4 medium tomatoes, in different colors, sliced; Chopped parsley, for garnish; Snipped basil, for garnish

"Once you master the risotto technique, you can make flavorful versions throughout the year This summery version, for tomato risotto, is based on red, ripe fruit from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties Best as a first course or vegetarian main course, but it could also pair with a main course — grilled fish, for instance...."

INGREDIENTS

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Extra-virgin olive oil

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1 large onion, diced (about 1 1/2 cups)

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Salt and pepper

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1 ½ cups arborio or carnaroli rice

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Pinch of red-pepper flakes

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2 garlic cloves

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½ cup white wine

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2 cups diced ripe red tomatoes

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3 cups boiling water or vegetable broth

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½ cup grated pecorino or Parmesan, plus more for serving

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4 medium tomatoes, in different colors, sliced

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Chopped parsley, for garnish

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Snipped basil, for garnish

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