Tomato Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220/200 fan/ gas mark7. Fill and boil your kettle.

Step 2

Halve, peel and chop the shallots into small pieces. Peel and grate the garlic (or use a garlic press).

Step 3

Pour the boiling water for the stock (see ingredients for the amount) into measuring jug with the veg stock paste. Stir well and set aside.

Step 4

Heat a drizzle of oi in an ovenproof saucepan on medium-high heat (if you dont have ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).

Step 5

When hot, add the shallots and cook until softened, 3-4 mins. Stir in the garlic and tomato purée and cook for 1 minute more.

Step 6

Add the risotto rice, then stir and cook until the edged of the rice are translucent, 1-2 mins.

Step 7

Pour the stock into the rice and stir well to combine. Add the baby plum tomatoes and bring back to a boil.

Step 8

Pop a lid on the pan (or cover with aluminium foil) and bake on the middle shelf of the oven until rice is cooked and the water has been absorbed, 20-25 mins.

Step 9

Meanwhile, grate the cheddar cheese.

Step 10

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, cheddar, hard italian cheese and a knob of butter.

Step 11

Season to taste with salt and pepper if needed. Add a splash of water if you feel it’s needed.