SERVES 4 – 126 calories per serving


  • 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


  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.

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