- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, very finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large garlic clove, crushed
- 175g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 400g can cherry tomatoes
- 600ml hot vegetable stock
- 30g parmesan or vegetarian alternative, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 30g mascarpone
- ½ small bunch of basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.