1 TBS. olive oil
1/3 c. yellow onion – chopped
14.5 oz. can of chopped tomatoes
1 c. aborio rice
2 1/4 c. vegetable or chicken broth
3 TBS. butter
1 c. Parmesan cheese
salt and pepper to taste

Place a medium saucepan over medium low heat and add the olive oil. When the oil is warm add the onion and sauté for 3 minutes. Add the rice and coat rice with the oil. Add the can of tomatoes and stir. Add 1/2 c. of the vegetable stock and lower the heat to low. Stir occasionally and add more liquid – 1/4 c. at a time – when needed. This process takes at least 20 minutes. When all the liquid has been added and it has absorbed into the rice, add the butter and cheese. Season with salt and pepper and serve warm.