Simple Tomato Risotto

This simple risotto dish is easy to dress up. I like to add mushroom, spinach or zucchini -- whatever happens to be in your fridge.

Ingredients
1 tomato, chopped
1 tbsp butter (olive oil can be substituted)
1/2 onion, chopped
1 tsp garlic, minced
1/4 cup of milk
1/4 cup of water
1 tsp dried basil*
1 tsp dried oregano*
1 tsp red pepper flakes*
1 tsp miso*
Salt and pepper, to taste
1 tbsp Parmesan cheese*
1/2 cup uncooked rice or other grain blend (barley works particularly well)
Optional veggies: Mushroom, spinach or zucchini, chopped)





Note: Ingredients with asterisks are optional, but I find they improve the flavor.

1. Rinse your rice or other grain blend. In a saucepan, melt butter (or olive oil). Add uncooked rice, basil or oregano, mixing to ensure the rice is coated thoroughly in the butter.

2. When the rice begins to sizzle, add garlic and onion. (Other chopped vegetables can be added at this point, too.) Cook for 2 minutes, then add tomatoes, milk, water and basil. Stir ingredients together, then bring to a boil. Once boiling, reduce the heat to low. Cover the pot, and let simmer for 30 minutes, or until liquid has been mostly absorbed. Be sure to stir occasionally so that the rice does not stick to the bottom of the pot.

3. Serve and garnish with Parmesan cheese.