Quick tomato risotto

Ingredients

• 1½ cups arborio rice
• 4 cups warm vegetable or chicken broth
• 1 small onion, finely diced
• 2 cups crushed tomatoes
• ½ cup dry white wine (optional)
• 2 tbsp olive oil
• ½ cup grated Parmesan, plus extra
• 2 tbsp butter, salt and pepper

Instructions

1. Sauté onion in olive oil until translucent. Stir in rice to toast 2 minutes.
2. Add wine if using; stir until absorbed. Begin adding warm broth one ladle at a time, stirring often.
3. Halfway through, fold in crushed tomatoes. Continue until rice is creamy and al dente.
4. Off heat, beat in butter and Parmesan. Season and serve with extra cheese.