Risotto with rocket and plum tomato

Serves 2-4

320g Aborio rice

Large knob of butter

1 onion finely diced

3 cloves of garlic finely diced

2 pints chicken stock

200g plum tomatoes

Rocket

Parmesan

1 Lemon

vermouth or dry white wine (optional)

Heat the stock (and wine) in a pan and simmer on a low heat.

Sprinkle the tomatoes with olive oil in a roasting pan and roast at 200

Heat the butter with a drop of olive oil till melted then cook the onion for 3-5 mins on a high heat. Chuck in the garlic and cook for a few mins until fragrant.

Now chuck in the rice and coat with the mixture. Season the rice and this point and cook for a few minutes.

In the meantime sprinkle the tomatoes with olive oil in a roasting pan and roast at 200 for about 15 mins but keep an eye on them to prevent burning.

Back to the risotto. Now turn down the heat a little and spoon a ladleful of stock over the rice so it just covers.

Keep stirring the rice to prevent it sticking to the bottom and simmer off the stock fairly quickly.

Whenever the rice is becoming dry add another ladleful of stock. Repeat the process until the rice is cooked but still retains some bite. (about 20 minutes).

Add the plum tomatoes and rocket to the risotto and stir around. Throw in a handful of fresh chopped herbs such as parsley or basil. Put the lid on the risotto for a few minutes to get creamy. You may want to stir in a little more olive oil and/or butter.

To serve spinkle over some fresh lemon juice, parmesan and plenty of black pepper.

A simple creamy risotto using good ingredients.