Creamy Tomato Risotto

Ingredients

· 400g canned chopped tomato

· 1L vegetable stock

· knob of butter

· 1 tbsp olive oil

· 1 onion finely chopped

· 2 garlic cloves finely chopped

· 1 finely chopped rosemary sprig, finely chopped

· 250g risotto rice

· 300g cherry tomatoes halved

· small pack basil roughly torn

· 4 tbsp grated parmesan


Instructions

1. Combine the chopped tomatoes and half of the vegetable stock in a food processor. Pulse until smooth, then transfer the mixture to a saucepan. Add the remaining stock and bring to a gentle simmer. Keep the sauce on low heat while you prepare the rest of the dish.

2. In a large saucepan, melt the butter with the oil over low heat. Add the onion and cook gently for 6–8 minutes, or until softened. Stir in the garlic and rosemary and cook for an additional minute. Add the rice and cook, stirring, for 1 minute to toast the grains.

3. Begin adding the hot tomato-stock mixture, a quarter at a time, allowing the rice to absorb the liquid before adding more. Stir frequently throughout the process. After the first half of the stock has been incorporated, stir in the cherry tomatoes. Continue cooking for 20–25 minutes, or until the rice is creamy and tender, the cherry tomatoes are softened, and all of the stock has been absorbed.

4. Cover the pan and let it sit for 1 minute. Stir in the basil, then serve topped with freshly grated Parmesan and a generous grind of black pepper.