Tomato Basil Risotto

Ingredients

• 1 tbsp olive oil
• 1 cup chopped onions
• Salt
• Freshly ground black pepper
• 4 cups water
• 2 cups chicken broth
• 1 tsp chopped garlic
• 1 lb (2 cups) Arborio rice
• 1/2 lb cherry tomatoes, stemmed and cut in half
• 1 tbsp butter
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• fresh basil, julienne cut (can substitute chopped green onions if desired, green parts only)

Directions

1. Heat oil in a large saute pan over medium heat. Add the onions and season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.
2. Add the water, broth and garlic. (if too much liquid for pan, hold some back until it will fit.) Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. 
3. Add the rice and simmer for 10 minutes, stirring constantly. 
4. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8-15 minutes. 
5. Remove from heat. Stir in the butter, cream, cheese and basil. Simmer for 2 minutes, stirring constantly. Remove from the heat.