Tomato Risotto - Litchfield Farmers' Market

Ingredients

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• Recipe by Anna Gill
• Serves: 6
• 1 large sweet onion, coarsely chopped
• 1 tablespoon olive oil
• 3 cups tomato juice
• 2½ cups chicken stock or broth
• 1½ cups Aborio rice
• 2 medium shallots, minced
• 1 cup dry white wine
• 1 lb. assorted Sungold and read pear tomatoes halved or quartered if large
• Salt and freshly ground pepper
• 1/3 cup shredded basil
• 2 tablespoons freshly grated Romano cheese