Ingredients

  • 400g can diced tomatoes
  • 1l vegetable stock
  • 1 teaspoon sugar
  • Knob of butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 rosemary sprig, finely chopped
  • 250g risotto rice
  • 300g cherry tomatoes, halved
  • Small bunch of basil, roughly torn
  • 4 tablespoon grated parmesan
  • Pepper

Method

  1. Empty can of diced tomatoes and 500ml of vegetable stock into a food processor and pulse until smooth.
  2. Pour mixture into a saucepan along with the remaining stock and the sugar, bring to a gentle simmer and keep over a low heat.
  3. Place the butter and oil in a large saucepan and heat gently until the butter has melted.
  4. Add onion and allow to gently cook for 6-8 minutes, until softened.
  5. Stir in garlic and rosemary, then cook for a further 1 minute.
  6. Add the rice and stir for 1 minute.
  7. Start adding the heated stock and tomato mixture, approximately a quarter at a time.
  8. Let the risotto cook, stirring often and adding more stock as it’s absorbed.
  9. Once half of the stock has been used, add the cherry tomatoes. Continue to stir and add stock as needed.
  10. After about 20-25 minutes, the rice should be creamy and tender, the cherry tomatoes softened, and all of the stock used up.
  11. Stir in the basil and then serve, sprinkled with parmesan and a sprinkle of ground black pepper.

Leftovers will keep airtight for up to a week in the fridge.