Tomato Risotto

Peel the onion and finely chop. Rinse the tomatoes, cut out the stems and cut into cubes. Grate the Parmesan.

Heat 2 tablespoons oil in a pan. Saute the onion over medium heat until soft. Reduce heat, add rice and sauté well. Stir in the tomato paste and deglaze with wine.

Add the tomatoes. Gradually pour in the broth while stirring and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente and creamy, about 30 minutes, stirring frequently. Stir the Parmesan into risotto and season with salt and pepper.

Rinse the cherry tomatoes and scallions just before the end of cooking. Cut the scallions diagonally into pieces. Heat the remaining oil in another pan. Sauté the tomatoes and scallions 2-3 minutes. Season with salt and pepper.