Tomato risotto

I finally have a decent number of tomatoes on the plants which, I think, might be trying to take over…first my conservatory, then the world.

When I have grown something from seed I want to make something that centres around it and really lets it shine and, most importantly, lets me taste it and reap the rewards of my hard work.

With tomatoes the obvious thing always seems to be a sauce (to me anyway). But that seemed a bit boring so I decided to buck the trend and make a risotto. Definitely do-again-able. It turned out really light, fresh and tomato-y, which was just what I wanted.

2 tbsp olive oil
1 onion finely chopped
1 cup arborio rice
750 ml vegetable stock
200g tomatoes, cut into halves or quarters depending on how big your tomatoes are
1 clove garlic, finely chopped
Few leaves oregano
Salt and pepper to taste
Small handful grated parmesan
Squeeze of lemon juice
Small knob butter

Heat 1 tablespoon of oil in a large pan and fry the onions until translucent. Add the rice and stir for until the rice is coated in the oil.

Add the stock a ladleful at a time stirring regularly, allowing each ladleful to be absorbed before adding the next, until the rice is cooked and just a little firm to the bite. It will take about 20 minutes.

Meanwhile put the remaining oil in a pan with the tomatoes and garlic, season and heat very gently. Cook for about 15-20 minutes adding the oregano 5 minutes before the end.

When the rice is cooked add the parmesan, lemon juice, the knob of butter and tomatoes and stir well.

Serve in warm bowls with chunks of crusty bread.

Serves 2