CREAMY TOMATO RISOTTO RECIPE

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper.

Prep Time    : 5  mins

Cook Time   : 35 mins

Servings      : 4

INGREDIENTS

·         400g can chopped tomato

·         1l vegetable stock

·         knob of butter

·         1 tbsp olive oil

·         1 onion, finely chopped

·         2 garlic cloves, finely chopped

·         1 rosemary sprig, finely chopped

·         250g risotto rice

·         300g cherry tomato, halved

·         small pack basil, roughly torn

·         4 tbsp grated parmesan

INSTRUCTIONS

1.  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.

2.  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.

3.   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.

4.  Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Recipe from bbcgoodfood.com