Credit to: veganinthefreezer.com
Ingredients:
Large oven-proof skillet w/ lid (or tin foil)
5 (3 cups) Roma tomatoes
Pinches of salt
Pinch ground pepper
1tbsp butter (or substitute)
2tbsp butter (or substitute)
1/4 cup white onion, diced
1 cup arborio rice (uncooked)
2 cups vegetable stock
1/2 cup vegetable stock
1/4 cup water
Steps:
1: Preheat over to 425F. Cut tomatoes and scoop seeds out and cut off stem/top, then chop tomatoes
2: Place tomatoes on aluminum foil and (optional) sprinkle with salt and pepper. Roast in oven for 10-15 minutes, or until some edges are starting to turn brown. Remove from oven and set aside
3: MEANWHILE in a large (lidded or covered with tinfoil) oven-proof skillet, saute onions with butter (or substitute), on medium-high heat for 10 minutes or until translucent.
4: Set tomatoes aside. Add rice, pinch of salt, pinch of pepper, 2 cups vegetable stock, water, and rice to skillet. Cook for 3-5 minutes.
5: Stir in tomatoes, cover, and bring to a boil.
6: With the lid still on slide skillet into oven and bake for 15-20 minutes, or until all liquid is absorbed.
7: Remove from oven, and pour in 1/2c vegetable stock and 2 tablespoons butter (or substitute).
8: Enjoy!