A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. It’s healthy, filling and simple to make – an ideal midweek supper
Prep:5 mins
Serves 4
400g can chopped tomato1l vegetable stockknob of butter1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 rosemary sprig, finely chopped250g risotto rice300g cherry tomato, halvedsmall pack basil, roughly torn4 tbsp grated parmesan
STEP 1Tip 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.STEP 2Meanwhile, 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.STEP 3Start 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.STEP 4Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
