Tomato Risotto

recipe

• Step 1
  Peel & mince the shallot.
• Step 2
  Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.
• Step 3
  Add the rice. Cook, stirring for 1 min.
• Step 4
  Wash & roughly chop the tomatoes.
• Step 5
  Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.
• Step 6
  Keep the veggie stock hot in a small pot over low heat.
• Step 7
  Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.
• Step 8
  Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.
• Step 9
  Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.
• Step 10
  Garnish with chopped basil (optional). Enjoy!