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