Tomatoes Risotto


Prep: 10 minutes

Cook: around 25 minutes

Makes: 6 servings
1 small onion
300g cherry tomatoes
1 large rosemary
2tbsp olive oil
350g short-grain rice
Salt and pepper to taste
4tbsp dry white wine
750 ml hot vegetable stock



Finely chop the onion and halve the cherry tomatoes. Pull the leaves from the rosemary and chop.
Heat the oil in a flameproof casserole and cook the onion for about 8-10 minutes. Add the rice and stir to coat in the oil and onion. Season with salt and freshly ground black pepper. Pour in the white well to mix.
Bring to a boil, stirring, then cover and simmer the risotto for 5 minutes. Stir in the tomatoes and chopped rosemary. Simmer, covered, for a further 5-7 minutes or until the rice is tender and most liquid has been absorbed.