400g can chopped tomatoes
1l vegetable stock
1 tbsp olive oil
1 tbsp garlic infused oil
1 tbsp chopped chives
1 rosemary sprig, finely chopped
250g risotto rice
300g vine tomatoes, halved
small pack basil, roughly torn
4 tbsp grated Parmesan - vegetarian equivalent
Serves - 4
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 oil in the base of a large saucepan and heat gently.
Stir in the garlic infused oil 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 tomatoes.
After 20-25 mins, the rice should be creamy and tender, the tomatoes softened and all of the stock should be used up.
Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Recipe adapted from: Good Food