Tomato Mushroom Risotto

I stole the recipe from the Vegetarian Epicure book that my roommate had. Two of my roommates are vegetarian. Even though I'm not, I love vegetarian meals because they're much easier to prepare, easy to clean up after, and makes me feel clean and less guilty. Mushrooms were added to the recipe for more variety. One flaw with the dish was how the rice stuck to the bottom of the pot.

In the picture, the toast had shaved Parmesan that melted and a sprig of parsley for some color.
This recipe is also courtesy of "The New Vegetarian Epicure" by Anna Thomas.
Ingredients:
1 medium onion, chopped
1 Tbsp olive oil
1 tsp butter
salt to taste
6 c vegetable broth
2 c summer tomato sauce, or
2 lbs ripe tomatoes
1 additional Tbsp olive oil
2-3 cloves garlic, chopped
2 c Arborio rice
3/4 c dry white wine
1-2 Tbsp chopped fresh parsley
1-2 Tbsp chopped fresh basil
1/2 c grated Parmesan cheese

garnishes: additional Parmesan cheese
slivered fresh basil
toasted pine nuts

Steps: (shortened)
1. In a large non-stick pan, saute the onion in olive oil and butter, with a dash of salt, until turning golden. In separate skillets, heat vegetable broth and tomato sauce, and keep them both just below a simmer.
2. If starting with fresh tomatoes: scald and peel them. Chop or process them for a few seconds. Heat a tbsp olive oil and saute chopped garlic for 2 min, then add tomatoes and cook down for 15 min.
3. Add rice to sauteed onion and stir gently in pan for about 2 min. Pour white wine and stir as it is absorbed.
4. Add soup ladle of heated broth and stir, keeping mixture just at a simmer. Keep stirring until broth is nearly all absorbed into rice, then add a ladle of tomato sauce and chopped herbs, and stir until all is nearly absorbed. Continue this way, alternating broth and tomato sauce until sauce is used up. Then carry on with broth until rice is al dente. Process takes about 25 min, and at the end a creamy sauce will form around rice grains.
5. When rice is no longer crunchy, stir in last ladle of hot broth and grated Parmesan. Serve immediately. Scatter garnishes as needed.

*We also added sliced crimini mushrooms to add more variety to the dish.