Tomato Basil Risotto

Description
Makes 6 servings.

Ingredients

 * 1/2 cup chopped onion
 * 1 clove garlic, minced
 * 2 tablespoons butter
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/2 cup dry white wine
 * 3 cups chicken broth
 * 2 cups water
 * 2 tomatoes, seeded and chopped
 * 1 tablespoon minced fresh basil
 * 1/3 cup grated Parmesan cheese
 * 1/4 teaspoon ground white pepper
 * 1/2 cup heavy cream
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Cook onion and garlic in butter in large skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring constantly, until broth is absorbed. Continue stirring and adding broth and water, one cup at a time; each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency, 20 to 25 minutes. Stir in tomatoes, basil, cheese, pepper and cream. Stir until creamy, about 1 to 2 minutes. Serve immediately.