Ingredients:
- 200g can chopped tomato
- 50mls vegetable stock
- 1 teaspoon rapeseed oil
- 1 onion, diced
- 1 clove garlic, chopped
- 10g fresh rosemary
- 100g risotto rice
- 150g tomatoes
- 10g basil / 1 teaspoon of dried thyme
- 4 tablespoon parmesan
Method:
1. Blend the chopped tomatoes and vegetable stock until smooth.
2. Pour this mixture into a pot and bring to a gentle simmer over a low heat.
3. Place 1 tablespoon of oil in a large pot and add the diced onion - cook until soft.
4. Now add the chopped garlic and rosemary and cook for 1 more minute.
5. Add the rice and cook, stirring for 1 minute.
6. Start adding the hot stock and tomato mixture about a quarter at a time.
7. Let the risotto cook, stirring often, adding more stock as it is absorbed.
8. Add in the fresh tomatoes and continue to cook. Continue to cook for a further 20 - 25 minutes until the rice is creamy and tender.
9. Stir in parmesan and basil.
10. Serve hot.
