Fresh Tomato Risotto with Grilled Green Vegetables

Ingredients

• 0.5 onion
• 1 clove garlic
• 0.25 cup wine
• 4 cups vegetable stock
• 1 cup risotto rice
• 6 tomatoes
• 2 cups broccoli
• 1 zucchini
• 1 cup peas

Instructions

1. Heat the vegetable stock in a saucepan and keep just below a simmer. Blend 4 of the tomatoes in a blender until purified, then add to the vegetable stock.
2. Heat a large, deep skillet with 1 tbsp olive oil on a medium heat and add the onion and saute for 2-3 minutes until translucent.
3. Add the garlic and saute for a further 1 minute.
4. Add the rice to the pan and stir with the onion and garlic, cook for 1 minute so the rice is coated. Then add the wine and stir cooking until the wine is completely absorbed.Begin to add the stock and tomato mixture into the rice dish, stirring each time and making sure each ladle is absorbed before adding the next. Keep going until all the stock is used up, this should take between 35-45 minutes.Dice the other two tomatoes and add in at the end to warm through.Grill your green vegetables (wrapped in foil if you are using small veggies) until they are cooked but still have some bite.
5. Serve immediately with risotto.