The recipe serves 2, but can easily be doubled up to serve 4, doubling the rice quantity and adding extra herbs, cherry tomatoes, etc (however one tin of tomatoes should still be enough, just add extra stock instead).
150g arborio risotto rice
200ml vegetable stock
400g can chopped tomatoes
6 cherry tomatoes, quartered
1 shallot, finely chopped
1 garlic clove, crushed
1 bay leaf
50g mozzarella, roughly chopped
1 tsp dried oregano
handful of basil, shredded
25g parmesan, freshly grated
Step 1. Heat the butter in a medium saucepan, then add the shallot and garlic. Cook on a medium heat for 5 minutes until the onion is soft. Add the risotto rice, the tin of chopped tomatoes, bay leaf, oregano and cherry tomatoes. Bring to the boil then reduce to a simmer.
Step 2. Allow the rice to cook on a gentle heat for 20 minutes or until tender, stirring occassionally to avoid it from sticking to the pan and gradually adding the stock when the liquid is absorbed.
Step 3. Once cooked, remove the bay leaf and stir through the mozzarella and basil. Serve immediately with a sprinkle of grated parmesan and freshly ground black pepper.
This risotto is delicious served with a simple rocket salad dressed with balsamic vinegar.