Risotto with Vegetables

Peel onion and garlic, finely dice both. Dissolve saffron in 2 tablespoons of warm water.

Heat olive oil and 1 tablespoon of butter in a saucepan and saute onion and garlic until soft. Add rice and sauté until rice is translucent. Add wine and cook, stirring, until all wine is absorbed. Add broth so that rice is just covered and cook, stirring, until all liquid is absorbed. Add saffron with soaking water. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. 

Rinse and halve tomatoes. Thaws peas, if frozen. Rinse and add to risotto during the last 5 minutes of cooking. Add tomatoes in the very end with remaining butter and Parmesan. Season with salt and pepper. Serve.