Tomato Risotto

Tomato Risotto (Janani!)

1.5 lb firm ripe tomatoes (preferably plum, but I used canned diced tomatoes)
4 tbsp butter (I used olive oil)
1 onion finely chopped
5 cups vegetable stock
1.5 cups arborio rice
14 oz can cannellini beans (i used chick peas)
2 oz parmesan cheese finely grated
black pepper and salt
10-12 basil leaves ( I didnt have any so I used parsley)

1) Halve the tomatoes and scoop out the seeds into a sieve placed over a bowl. Press the seeds with a spoon to extract all the juice. Set aside.
2) Broil the tomatoes skin-side up until the skins are blackened and blistered. Rub off the skin and dice the flesh. (oops, just realized I didnt do this step!)
3) Melt the butter in a large pan, add the onion and cook for 5 mins until beginning to soften. Addd the tomatoes, the reserved juice and seasoning. I added rosemary and red chilli powder for fun. Stir occasionally for about 10 mins.
4) Meanwhile, bring the vegetable stock to boil in another pot.
5) Add the rice to the tomatoes, and stir to coat. Add a ladleful of stock and stir gently until absorbed. Repeat, adding a ladleful of stock at a time, until all the stock is absorbed and the rice is creamy and tender. Oh and then I threw in some white wine, for more fun!
6) Stir in the cannellini bean and grated parmesan and heat through for a few mins.
7) Just before serving the risotto, sprinkle each portion with shredded basil and grated Parmesan.