Heirloom Tomato Risotto

1 cup Arborio rice
½ onion chopped
3 cloves garlic, sliced – I used our pickled garlic
Olive oil for sautéing
½ pound red tomato, roughly chopped
3-4 tsp Better than Bouillon
3 cups water
-or – 3 cups veggie broth in place of Better-than-Bouillon & Water
½ cup white wine
Salt to taste
Green Olives
Fresh Basil
Pine Nuts
Pickled garlic
Freshly ground pepper

Sauté onion and garlic until onion is translucent. Add rice, and sauté a couple more minutes. Add tomato, 1 cup of water and Better-than-Bouillon, simmer on medium-low. Once water is absorbed, add another ½ cup of water and wine. Once absorbed, add water in ½ cup increments until all water has been absorbed. You can cut the water down a bit to shorten cooking time. Stir frequently. Salt to taste while mixture is simmering.

Serve on top of a big slice of fresh tomato. Top with pine nuts, chopped fresh basil, sliced green olives, and a couple of grinds of pepper.