Tomato Risotto

Tonight I went to make risotto and realized that I had no vegetable stock, no boullion, nothing. I had promised my husband risotto and I knew I wasn't going to use water so I dug out some tomato sauce and a happy accident occured.

Tomato Risotto
1 cup arborio rice
1/2 cup chopped white onion
2 cups tomato sauce combined with 1 cup water
2 tbsp olive oil
1/4 cup shredded cheese mixture (equal parts asiago, romano, and parmesan)

Saute onions in olive oil over medium heat for 3 to 4 minutes. Add rice, saute for 2 minutes. Add one cup of tomato sauce and water and stir over medium heat until it is absorbed. Add remaining tomato sauce and water in one cup increments until rice is cooked. Remove risotto from flame and fold in cheese mixture. Serves 4 as a side dish or 2 - 3 as a main course.

I served this as a side with sauted salmon seasoned with a salmon dry rub I got at Whole Foods, and roasted brussel sprouts with garlic.

And then I ate a giant pickle:

or at least I tried to it was so delicious but entirely too huge.