1 can All Gold Chopped Tomato
1 L vegetable stock
Knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250 g Tastic Risotto Rice
300 g cherry tomato, halved
Small pack basil, roughly torn
4 tbsp grated parmesan
- 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 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 minutes until softened. Stir in the garlic and rosemary then cook for another minute. 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 cherry tomatoes. After 20-25 minutes, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 minute, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.