Creamy Tomato Risotto for 4

Scaled to serve 1

Easily the nicest risotto recipe Jonathan knows... A little more time intensive than others but a real treat. Make sure to use fresh basil leaves, not dried! Also, just pour as much stock in the blender as will fit with the tomatoes...

100.0 g of chopped tomatoesblend until smoothkeep simmering in saucepanstir in quarter at a time until absorbedadd when half of stock absorbedremove from heat and cover for 1 minstir insprinkle
0.2 l of vegetable stock
0.2 knob buttermeltcook until softened 6-8 minstir in and cook for 1 mincook and stir 1 min
0.2 tbsp of oil
0.2 onionfinely chopped
0.5 cloves of garlicfinely chopped
0.5 tsp of dried rosemary
62.5 g of risotto rice
75.0 g of cherry tomatoeshalved
0.2 small pack basilroughly torn
1.0 tbsp of grated parmesan