Simple tomato & basil risotto
Vegetable stock cube(s)
1 cube(s), to make 850ml
Calorie controlled cooking spray
2 clove(s), finely chopped
Arborio rice, dry
250 g, halved
15 g, torn, plus extra leaves to garnish
Vegetarian Parmesan Style Hard Cheese
40 g, grated
- Combine the stock and passata in a large pan and bring to a simmer.
- Meanwhile, mist another large nonstick pan with cooking spray and fry the shallots over a medium heat for 3-4 minutes until softened. Stir in the garlic and rice, and cook, stirring, for 1 minute.
- Add the stock and passata mixture, 2 ladlefuls at a time, only adding more after the rice has absorbed the liquid. After 10 minutes of cooking time, add the cherry tomatoes to the risotto, then continue adding the stock until the rice is creamy and tender. This will take a further 20 minutes.
- Stir in the basil and half the cheese. Season with freshly ground black pepper and serve garnished with the remaining cheese and the extra basil.