|Tomato & Herb Risotto|
Vegetarian and vegan too!
Inspired and adapted from Smitten Kitchen
1 onion, diced
1tbs olive oil
1 28oz can of diced tomatoes - No salt added
2 cups water
1/2 cup white wine
1 cup arborio rice
4 cloves garlic
Fresh rosemary and sage, to taste
Sea salt & freshly ground pepper
In saucepan combine the tomatoes and water and place over medium heat. In another saucepan, cook onion with oil over medium-high heat, until softened. Add the rice and stir. Cook mixture or a few moments, without letting the rice stick or burn. Add the wine and stir. Let it come to a boil and start adding the hot tomato mixture, half a cup at a time. Lower the heat a tad and stir throughout. Continue adding tomatoes as liquid evaporates. Season generously with salt and pepper. Towards end, add fresh spices and season to taste. Serve hot.
Serves four, if not 6.