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Tomato Risotto

cooking.nytimes.com
  • 30 minutes
  • Serves 6

INGREDIENTS

1 serving

olive oil

1 1/2 cups

onion

1 serving

salt and pepper

1 1/2 cups

rice

1 inch

red pepper flakes

2

garlic cloves

1/2 cup

white wine

2 cups

tomatoes

3 cups

vegetable broth

1/2 cup

pecorino

4 media

tomatoes

1 serving

parsley

1 serving

basil