Cherry Tomato Risotto
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
350g/12oz/1½ cups Arborio rice
5 tbsp dry white wine
750ml/1¼ pints/3 cups hot vegetable stock
300g/11oz cherry tomatoes, halved
4 tbsp chopped fresh parsley
salt and ground black pepper
grated Parmesan to serve
1 Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 10 minutes or until softened.
2 Add the rice and stir until glistening and well coated with oil. Pour in the wine and cook for 2–3 minutes until it evaporates. Stir in the tomatoes and parsley.
3 Start adding the hot stock, a little at a time. When it has been absorbed, stir in a little more. Continue in this way, stirring frequently to stop the rice sticking, until all the liquid has been absorbed and the rice is tender. Season to taste.
4 Serve immediately sprinkled with grated Parmesan.