2 Tbs. oil 1 onion, peeled and chopped 2 cloves garlic, peeled and crushed 8oz/225g risotto rice 6oz/175 sun-dried tomatoes in oil, drained and chopped 1 1/2pt/850ml vegetable or chicken stock 4 fresh tomatoes, peeled, de-seeded and roughly chopped 1 Tbs. fresh basil, chopped 2 Tbs. freshly grated Parmesan salt and freshly ground black pepper Parmesan shavings to serve
Instructions
1) Heat oil in a pan and fry onion and garlic until soft. Stir in rice to coat with oniony mix. Cook 1 minute, still stirring. Add sun-dried tomatoes and a little stock. Cook slowly until absorbed. Add remaining stock little by little simmering between each addition until all is incorporated.
2) Add fresh tomatoes and basil, and sprinkle in freshly grated Parmesan.
3) Season to taste. Transfer to a serving dish and top with Parmesan shavings.
