Instructions for Tomato Risotto:

• Heat the vegatable broth and reserved tomato juice to a simmer.
  32 ounces vegatable broth, 15 ounce can petite diced tomatoes drained and juice reserved
• Melt 2 tablespoons of the butter in a 12-inch skillet. Add in the olive oil and stir. Toss in the shallot and heat until softened, about 2 minutes.
  6 tablespoons butter, 2 tablespoons olive oil, 1 shallot
• Add in the garlic and cook for 30 seconds. Stir in the arborio rice and cook for 2 minutes. Pour in the wine and reduce until the liquid is almost gone. Stir in the tomato paste and cook for 2 minutes.
  5 cloves garlic, 1 ¼ cups arborio rice, 1/3 cup white wine, 3 tablespoons tomato paste
• Pour in 1/3 of the heated chicken broth and stir. Reduce heat to a simmer and cook until the rice has absorbed most of the liquid. Periodically stir the rice to prevent sticking. Repeat the chicken broth step 2 more times.
  32 ounces vegatable broth
• Cut the remaining 4 tablespoons of butter into equal pieces and press them into the risotto to melt. Add in the diced and roasted tomatoes. Cook for 2 minutes until warmed through. Sprinkle the parmesan cheese over the top and stir it in. Cook for 1-2 minutes until melted.
  6 tablespoons butter, 6 ounces roasted tomatoes, 1 cup parmesan cheese