Creamy Tomato Risotto
Time 40 minutes
400g can of chopped tomatoes
300g of cherry tomatoes, halved
1 litre of vegetable stock
Small knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 finely chopped garlic cloves
1 finely chopped rosemary sprig
250g risotto rice
Handful of basil roughly torn
4 tbsp grated Parmesan
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil and Parmesan.