Tomato and Basil Risotto

Ingredients

• 400g tin of chopped tomatoes
• 1 litre vegetable stock
• 2tbsp butter
• 1tbsp olive oil
• 1 onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 250g Buchanans Arborio rice
• 300g cherry tomatoes (chopped)
• 30g chopped fresh basil
• 50g grated Parmesan cheese

Method

1. Blend chopped tinned tomatoes and half of the vegetable stock in a food processor until smooth. Pour into a saucepan with remaining stock and simmer for 5 mins. Set to one side.
2. In a separate pan heat the butter and oil, add the onions and garlic and cook until softened. Add Rice and mix well.
3. Slowly add the tomato and stock mix, stirring constantly. Add cherry tomatoes and let mixture simmer on very low heat until rice is ready.
4. Serve topped with parmesan and basil.