Cooking Steps

• 1

  Add chopped tomatoes and half the stock into a food processor and blitz until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

• 2

  Meanwhile, place the butter and oil in large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the Very Lazy Chopped Garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

• 3

  Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

• 4

  Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a healthy grind of black pepper.