SERVES 4 – 126 calories per serving

INGREDIENTS

• 200g organic plum cherry tomatoes
• A bunch of fresh basil or 2 tsp dried basil
• 2 cloves of garlic
• Freshly ground pepper and Maldon salt
• 600ml vegetable stock
• 1 onion
• 50g shallots, finely chopped
• 2 cups aborio risotto rice

METHOD

1. Place the tomatoes, basil, garlic, salt and pepper in a blender and blend until a juice is formed.
2. Finely chop the onion and place in a large saucepan along with 100ml of the stock and cook until the onion has softened and become translucent.
3. Add the risotto rice and keep stirring for a minute or so, before adding the tomato mix and the rest of the stock.
4. Continually stir the risotto while it slowly absorbs the stock and the rice has a slight bite to it. This should take around 20 minutes on a simmer.
5. Remove from the heat and serve immediately, topped with some freshly topped basil or parmesan, if you wish.