Creamy Tomato Risotto for 1

Rescaled from 4 servings.

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...

100g
  • 0.1kg
  • 0.22lb
  • 3.53oz
 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
1⁄4l
  • 250ml
  • 16 2⁄3tbsp
  • 50tsp
  • 1.06cup
  • 0.44pint
 vegetable stock
knob butter melt cook until softened 6-8 min stir in and cook for 1 min cook and stir 1 min
1⁄4 tbsp
  • 0.004 l
  • 3 3⁄4 ml
  • 3⁄4 tsp
  • 0.016 cup
  • 0.007 pint
 oil
1⁄4 onion finely chopped
1⁄2 cloves garlic finely chopped
1⁄2 tsp
  • 0.003 l
  • 2 1⁄2 ml
  • 1⁄6 tbsp
  • 0.011 cup
  • 0.004 pint
 dried rosemary
62 1⁄2g
  • 1⁄16kg
  • 0.138lb
  • 2.2oz
 risotto rice
75g
  • 0.075kg
  • 0.165lb
  • 2.65oz
 cherry tomatoes 		halved
small pack basil roughly torn
1 tbsp
  • 0.015 l
  • 15 ml
  • 3 tsp
  • 0.063 cup
  • 0.026 pint
 grated parmesan