Name: Creamy tomato risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 400g can chopped tomato; 1l vegetable stock; knob of butter; 1 tbsp olive oil; 1 onion finely chopped; 2 garlic cloves finely chopped; 1 rosemary sprig, finely chopped; 250g risotto rice; 300g cherry tomatoes halved; small pack basil roughly torn; 4 tbsp grated parmesan

Creamy tomato risotto

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. It's healthy, filling and simple to make – an ideal midweek supper

40 min total 5 min prep 35 min cook 4 401 cal

Instructions

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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 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 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 good grinding of black pepper.