Herb and Tomato Risotto

Ingredients

  * 4 cups vegetable stock
  * 2 tbsp butter
  * 1 large onion, chopped
  * 2 cloves garlic, crushed
  * 2 cups arborio rice
  * 2 x 14 oz cans chopped tomatoes
  * 1/2 cup shredded cheddar
  * 1/2 cup chopped fresh herbs (oregano, basil, parsley and chives)

Directions

1. bring the stock to a boil in a saucepan. Reduce heat and keep at a low simmer

2. melt the butter in another saucepan. Add onion and garlic and cook over medium heat for 1-2 minutes, or until soft. Add rice and stir for 1 minute until coated.

3. Add 1/2 cup stock and cook, stirring constantly until absorbed. Continue adding stock 1/2 cup at a time.

4. When all stock has been added and rice is almost done stir in tomatoes, cook for another 2-3 minutes. Stir in cheese and herbs, season with salt and pepper. Serve with gated parmesan cheese.

References

The Quick Cookbook