Tomato-and-Quinoa Risotto

• 3 pounds tomatoes, peeled and seeded
• 1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)
• 1 cup basil leaves, julienned
• 1 tablespoon unsalted butter
• 1 medium shallot, minced
• 2 cups quinoa, rinsed and drained
• 1 teaspoon kosher salt

1. In a food processor, puree the tomatoes and creme fraiche.
2. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil.
3. Reserve the remaining basil for garnish.
4. Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes.
5. Add quinoa and salt and cook, stirring, 2 minutes.
6. Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed.
7. Continue adding the puree until 6 cups have been added.
8. Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl.
9. Garnish with the remaining basil.

tomatoes, creme fraiche, basil, unsalted butter, shallot, quinoa, kosher salt

Taken from cooking.nytimes.com/recipes/96 (may not work)