Ingredients
2 tbsp olive oil
1 onion (very finely chopped)
1 large garlic clove (crushed)
175g risotto rice
400g can cherry tomatoes
600ml hot vegetable stock
30g parmesan (or vegetarian alternative, grated)
30g mascarponeor cream cheese
½ small bunch of basil (chopped)
METHOD
Step 1
Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
Step 2
Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
Step 3
Stir through the parmesan, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.
