A Good Use for Cherry Tomatoes

Most of my big tomatoes have died now. The plants still producing lots of fruit are the several varieties of cherry and grape tomatoes. I like to just pop them in my mouth unadorned, but here's a good recipe to use up a lot of them. I have both red and yellow ones. Amixture always looks pretty in a dish.

Fresh Tomato Risotto

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups water or vegetable broth
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
1/2 pound assorted baby tomatoes, stemmed and cut in half
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions

In a large sauté pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Sauté until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto into serving bowls or plates and serve.