My Grandma D made the most delicious risotto using her famous homemade "gravy" (pasta sauce). So, I am far more used to risotto made with a tomato-type sauce than the traditional version made with stock.
For this challenge I made a Sweet Corn and Walnut Risotto which uses vegetable broth, and a risotto made with marinara and lots of parmesan cheese. Both were delicious and I used the leftover red risotto to make stuffed bell peppers.
The tomato risotto doesn't really have a recipe. I cook the rice in my homemade marinara until it is tender, and then I add a bunch of grated parmesan. This is the recipe I used for the corn risotto, though I used frozen corn instead of fresh, and to keep it vegan I used vegetable broth and left out the cheese.
Please check out The Daring Kitchen to see all the fantastic versions of risotto!