This is one of my all-time favorite dinner recipes. It’s pretty easy to make, cooks quickly and is absolutely delicious. It’s also a great way to get rid of tomatoes that are getting a bit past their prime.
Total Time: 30 min
- 1 large onion, diced (about 1 1/2 cups)
- 1 1/2 cups arborio rice
- Pinch of red pepper flakes
- 2 garlic cloves, minced
- 1/2 cup white wine
- 2 cups diced ripe red tomatoes (or cherry heirloom tomatoes)
- 3 cups vegetable broth
- 1/2 cup grated Pecorino or Parmesan
- Heat 3 tablespoons olive oil in a heavy-bottomed pan over medium-high heat.
- Add the onion. Season generously with salt and pepper. Cook until softened, about 5 minutes.
- Add arborio rice and brown for 2 minutes. Add red pepper flakes, garlic, white wine and diced tomatoes. Cook until most of the liquid is evaporated, about 5 minutes.
- Add 2 cups vegetable broth and turn heat down to a brisk simmer. Cook for 5-6 minutes, stirring well with a wooden spoon.
- Once the liquid is absorbed, add 1 cup vegetable broth and continue to cook for 5 minutes, until the rice is cooked but still firm. Taste and adjust seasoning.
- Stir in grated pecorino or Parmesan.
- Plate. Top with more freshly grated Parmesan, if desired.
Source: Adapted from a recipe by The New York Times