I grew up in a house where eating the freshest vegetables was paramount. I would come home from school and my father would be at the sink carefully toweling off a few white button mushrooms or washing bulbs of fennel for a salad. One night I came home and my father was hard at work on a project for his job. The kitchen seemed dark and still. My dad appeared behind me, and, as if reading my mind and my empty stomach, began looking through the cupboards. He pulled out a box of Arborio rice and some fresh cheese and tomatoes and made me and my mother one of the tastiest and simplest meals of all: risotto. Here is a recipe for a one-pot meal you can make with organic ingredients and not break the bank in the process.

There are many varieties of rice that can be used for risotto: Carnaroli or Vialone Nano, for example. My personal favorite is the classic Arborio. Try Lundberg white California Arborio for a domestic brand of this Italian rice variety. The risotto can be made using water or chicken stock. I like the flavor of "Imagine" brand Organic Free-Range Chicken broth or Kallo Organic Chicken Stock Cubes.

Tomato Risotto

3 tablespoons olive oil or butter
2 small onions, peeled and finely chopped
Sea salt
Freshly ground white pepper
1 pound Arborio rice
1/4 cup white wine or dry Vermouth, optional
2 to 2 1/2 quarts water or chicken stock, boiled
1 sprig fresh rosemary or 4-5 sprigs fresh thyme tied with a string
2-3 medium tomatoes, washed and finely chopped
1 small can peeled tomatoes, like Muir Glen brand
3/4 cup finely grated Parmesan cheese

1.    In a large sauté pan over medium heat, add 2 tablespoons of the olive oil or butter. Add the onions and season with salt and pepper. Cook, stirring with a wooden spoon,  until translucent, 3-5 minutes. Add the rice and stir to coat with oil and onions. Add the white wine, if using, and cook, stirring constantly, until the wine evaporates. Be careful because the rice will stick and burn if left unattended. Add enough of the hot water or chicken stock to cover the rice. Simmer, uncovered, stirring constantly, until the rice has absorbed a fair amount of the liquid.
2.    From this point, the rice should take about 12-15 minutes to cook. Add the rosemary or thyme. Add the liquid in small increments and cook until the rice is tender but still has a firm "bite" (like pasta cooked "al dente"). Add the can of peeled tomatoes to the rice. In a separate pan, sauté the tomatoes in the remaining tablespoon of butter or olive oil. Season with salt and pepper. Set aside.
3.    When the rice is done, stir in some (or all) of the Parmesan cheese and add the cooked tomatoes. Remove the rosemary or thyme sprigs. Enjoy!

Note: This is also an easy recipe to make the most of other seasonal vegetables. For a different twist, omit the tomatoes from the recipe and substitute 1 1/2 to 2 cups roasted squash puree or 1 cup diced, sautéed fennel and some sliced fresh scallions.