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...
| 200.0 g of chopped tomatoes | blend until smooth | keep simmering in saucepan | stir in quarter at a time until absorbed | add when half of stock absorbed | remove from heat and cover for 1 min | stir in | sprinkle | ||
| 0.5 l of vegetable stock | |||||||||
| 0.5 knob butter | melt | cook until softened 6-8 min | stir in and cook for 1 min | cook and stir 1 min | |||||
| 0.5 tbsp of oil | |||||||||
| 0.5 onion | finely chopped | ||||||||
| 1.0 cloves of garlic | finely chopped | ||||||||
| 1.0 tsp of dried rosemary | |||||||||
| 125.0 g of risotto rice | |||||||||
| 150.0 g of cherry tomatoes | halved | ||||||||
| 0.5 small pack basil | roughly torn | ||||||||
| 2.0 tbsp of grated parmesan | |||||||||