Erin's Polycrub Tomato Risotto

Ingredients

• 25 grams Shetland Farm Dairies butter
• 1 onion, chopped
• 3 garlic cloves, chopped
• 300 grams risotto rice
• 1 vegetable or chicken stock cube
• 700 ml boiling water
• 350 grams cherry tomatoes
• 2 tbsp tomato puree
• 50 grams Parmesan cheese, grated
• handful basil leaves, chopped

Method

1. Heat the oven to 200C/I80C Fan/gas 6. Melt the butter in a large ovenproof pan oven a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well coat in the buttery mixture.
2. If you’re using a stock cube, boil the kettle then pour the water into the pan, crumble the stock cube in and mix well to dissolve.
3. Add the tomatoes, purée and some of the basil then season with salt and pepper and stir to combine.
4. Cover with a tightly fitting and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should just be cooked, with a little bite. The risotto may still look quite runny at this stage.
5. Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the parmesan and the basil to serve.