Total Calories: 859
Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice; cook 2–3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add one cup broth; cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a time, cooking and stirring constantly until each cup is absorbed, 25–30 minutes. (Rice will be tender and have a creamy consistency.)
Stir in whipping cream and next 5 ingredients. Cook 2 minutes. Garnish with cilantro and tomatoes.
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