Tomato Risotto

6 1/4 cups veggie stock

1/2 cup onion- minced

4 cloves of garlic- minced

1 can diced tomatoes( juices too)

1 1/2 cups Arborio rice

1 cup cherry tomatoes- halved

1/2 cup zucchini- diced

1/3 cup fresh basil- chopped

1/2 cup Parmesan cheese- grated

Pinch of sugar

Bring both to a boil and keep warm.

Heat TBsp of oil and add onions and salt and zucchini. Cook for 5 minutes. Add rice and garlic. Cook for 5 minutes. Add diced tomatoes and sugar and 3/4 cup stock and combine. Add stock one ladle at a time. Stir and let thicken for a few minutes. Then add another ladle if stock and repeat until rice is tender and all liquid is incorporated. It will take 20-25 minutes or so. Add cherry tomatoes and basil and cheese. Mix well.

Add fresh mozzarella too if you like – combine well.