Monday 2nd Feb - Creamy Tomato Risotto

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Preparation time: 0 minutes

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Cooking time: 35 minutes

Blend the chopped tomatoes and vegetable stock until smooth.
Pour this mixture into a pot and bring to a gentle simmer over a low heat.
Place 1 tablespoon of oil in a large pot and add the diced onion - cook until soft.
Now add the chopped garlic and rosemary and cook for 1 more minute.
Add the rice and cook, stirring for 1 minute.
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.
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.
Stir in parmesan and basil.
Serve hot.