Instructions: Heat oil in a heavy pot over low heat. Add the onion and cook to wilt slightly, 5 minutes, stirring occasionally. Add the garlic and cook 4 minutes longer. Add the tomatoes and honey, increase the heat to medium, and cook, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, 20 minutes.

When the tomatoes are nearly done cooking, bring the chicken broth to a boil in a medium-size pan. Reduce the heat to a gentle simmer. Add the rice and stir well, making sure that all the grains are evenly coated with the tomato mixture.

Add 1/2 cup of the hot broth and cook, stirring frequently, until it has been absorbed into the rice, 3 to 4 minutes. Continue to cook, stir and add broth 1/2 cup at a time until all has been absorbed. Remove the risotto from the heat and add salt and pepper to taste. Stir in the mint and serve.

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