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Tomato Risotto

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it.

Tomato Risotto

1 onion, chopped
olive oil
2 clove garlic, minced
1 1/2 c Aborio Rice
1/2 c white wine
4 medium-sized tomatoes, peeled
about 1 cup warm vegetable stock (may need additional)
1 t fresh oregano
1 T fresh torn basil
2 T fresh parsley
Parmesan cheese

In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along. 

Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes.

Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until all the liquid from the tomatoes is absorbed. Add about 1/4 c of the vegetable stock and continue to stir until all the liquid is absorbed. Continue to add stock and having it absorb into the rice until the rice is al dente (about 20-30 minutes). It will depend on how juicy the tomatoes are - you might not need to add too much stock. Add salt and pepper to taste. Top with parsley and Parmesan cheese to serve.

See the arms are tired but the belly feels good.


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