Creamy Tomato Risotto for 4


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...

400.0 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
1.0 l of vegetable stock
1.0 knob buttermeltcook until softened 6-8 minstir in and cook for 1 mincook and stir 1 min
1.0 tbsp of oil
1.0 onionfinely chopped
2.0 cloves of garlicfinely chopped
2.0 tsp of dried rosemary
250.0 g of risotto rice
300.0 g of cherry tomatoeshalved
1.0 small pack basilroughly torn
4.0 tbsp of grated parmesan