Creamy Tomato Risotto for 4

Easily the nicest risotto recipe Jonathan knows... A little more time intensive than others but a real treat. Make sure to use fresh basil leaves, not dried! Also, just pour as much stock in the blender as will fit with the tomatoes...

400g
  • 25kg
  • 0.882lb
  • 14.1oz
chopped tomatoes
blend until smooth keep simmering in saucepan stir in quarter at a time until absorbed add when half of stock absorbed remove from heat and cover for 1 min stir in sprinkle
1l
  • 1000ml
  • 66 23tbsp
  • 200tsp
  • 4.23cup
  • 1.76pint
vegetable stock
knob butter melt cook until softened 6-8 min stir in and cook for 1 min cook and stir 1 min
1 tbsp
  • 0.015 l
  • 15 ml
  • 3 tsp
  • 0.063 cup
  • 0.026 pint
oil
1 onion finely chopped
2 cloves garlic finely chopped
2 tsp
  • 0.01 l
  • 10 ml
  • 23 tbsp
  • 0.042 cup
  • 0.018 pint
dried rosemary
250g
  • 14kg
  • 0.551lb
  • 8.82oz
risotto rice
300g
  • 0.3kg
  • 0.661lb
  • 10.6oz
cherry tomatoes
halved
small pack basil roughly torn
4 tbsp
  • 0.06 l
  • 60 ml
  • 12 tsp
  • 0.254 cup
  • 0.106 pint
grated parmesan