Creamy Tomato Risotto for 2

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...

200g
  • 1⁄5kg
  • 0.441lb
  • 7.05oz
 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
1⁄2l
  • 500ml
  • 33 1⁄3tbsp
  • 100tsp
  • 2.11cup
  • 0.88pint
 vegetable stock
knob butter melt cook until softened 6-8 min stir in and cook for 1 min cook and stir 1 min
1⁄2 tbsp
  • 0.007 l
  • 7 1⁄2 ml
  • 1 1⁄2 tsp
  • 0.032 cup
  • 0.013 pint
 oil
1⁄2 onion finely chopped
1 cloves garlic finely chopped
1 tsp
  • 0.005 l
  • 5 ml
  • 1⁄3 tbsp
  • 0.021 cup
  • 0.009 pint
 dried rosemary
125g
  • 1⁄8kg
  • 0.276lb
  • 4.41oz
 risotto rice
150g
  • 0.15kg
  • 0.331lb
  • 5.29oz
 cherry tomatoes 		halved
small pack basil roughly torn
2 tbsp
  • 0.03 l
  • 30 ml
  • 6 tsp
  • 0.127 cup
  • 0.053 pint
 grated parmesan