Green Tomato Risotto

Rice with green tomatoes made the way the Italians might cook it if they every had green tomatoes.

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped
1/3 cup Arborio or Carniroli rice
1/4 cup dry white table wine
1/4 cup chicken broth
1    cup hot water
1/2 teaspoon dried thyme
1    pinch red pepper flakes (optional)
1    cup chopped green tomatoes (2 medium)
1    tablespoon butter

METHOD
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring, until it becomes translucent, about 4 to 5 minutes. Add the rice and cook until it begins to sizzle, about 3 to 4 minutes. Add the white wine.and continue to cook until it is absorbed. In a small sauce pan, add the broth to the 1 cup of hot water and place on the stove at low heat. Add 1/4 cup of this mixture to the skillet and continue to stir until absorbed.

Continue adding small amounts of broth/water and stirring for 10 minutes. Add the thyme and red pepper flakes. Continue adding water and stirring until the rice is almost al dente and add the tomatoes. Cook for3 more minutes, remove from the heat, add the butter, stir it in and let the risotto set for a few minutes before serving.This recipe will make about 2 to 4 servings as a side dish.