Creamy tomato risotto

• can chopped tomato400g g
• vegetable stock↗1l l
• knob of butter
• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• rosemary↗1

  sprig, finely chopped

• risotto rice↗250g g
• cherry tomatoes↗300g g

  halved

• small pack basil↗

  roughly torn

• grated parmesan4 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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. 4

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