1cupcanned tomato puree (or use fresh if you have it!)
1/2cupshaved or shredded parmesan cheese, plus more for serving
salt and black pepper to taste
Heat the stock and water in a saucepan and keep it warm or just barely simmering while you start the risotto.
Melt the butter in a large heavy bottomed pot over medium/low heat.
Add the minced garlic and sautee for a minute or two until fragrant.
Add the rice, and stir together well.
Add the white wine, stir, and allow the mixture to come to a simmer for a minute or two (keep stirring) until the liquid is mostly absorbed.
Add the tomato puree, and stir again until mostly absorbed.
Then start adding the stock/water mixture, a couple ladle-fuls at a time, stirring frequently. Add more liquid when the rice has mostly absorbed what's in the pot.
When the risotto is fully cooked (it should be soft but not super mushy), and the liquid has been mostly absorbed (you may or may not need to use all of the liquid you heated up in your saucepan), take it off the heat and stir in the parmesan cheese, along with salt and black pepper to taste.
Serve with more parmesan cheese.
https://theviewfromgreatisland.com/tomato-and-parmesan-risotto-recipe/ September 24, 2020