Heat the oil in a large pan. Cook the
onion and garlic for 5 mins until the onion
has softened. Add the tomatoes and
cook for 3-4 mins until softened and
pulpy, then add the rice and rosemary.
Pour in half the stock and leave to
cook for 10 mins or until the liquid has
evaporated, stirring from time to time.
Add the rest of the stock, then continue
to cook for a further 5 mins.
Stir in the courgettes and peas, then
cook for another 5 mins or so, stirring
until the rice is tender, but the mixture
is still a bit saucy. Can be frozen at this
stage for up to 1 month. Season with
plenty of black pepper, then add the basil and stir until wilted. Serve immediately.