Serves 2: Prep time 10 mins: cook time 30 mins
2 tbsp Rapeseed Oil
1 Onion, finely chopped
1 Large Garlic Clove, crushed
175g Risotto Rice
400g Cherry Tomatoes
600ml Hot Vegetable Stock
30g Parmesan or Old Wincher Cheese
Handful fresh Basil, chopped
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.
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.
3/ Stir through the parmesan or Old Winchester, mascarpone and basil, and season to taste. Spoon into bowls to serve.