Creamy Tomato Risotto

Serves 4 5 mins Prep 35 mins Cooking

Vegetarian

  • 2 tsp Very Lazy Chopped Garlic
  • 400g chopped tommies
  • 1l vegetable stock
  • Knob of butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 rosemary sprig, finely chopped
  • 250g risotto rice
  • 300g cherry tomatoes, halved
  • 1 pack of basil, roughly torn
  • 4 tbsp grated parmesan

Creamy Tomato Risotto

Serves 4 5 mins Prep 35 mins Cooking

Vegetarian

Cooking Steps

  • 1

    Add chopped tomatoes and half the stock into a food processor and blitz 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 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 Very Lazy Chopped 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 healthy grind of black pepper.

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