Simple tomato risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.