Roast tomato risotto
Ingredients
- 500g/1lb 2oz cherry tomatoes, halved
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 150g/5½oz risotto rice
- 25g/1oz tomato purée
- 600ml/20fl oz hot vegetable stock
- knob of butter
- 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated
- handful fresh basil leaves
- salt
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