Tomato Risotto

Serves 4

Ingredients

• 500g tomatoes – if they are big then skin them and remove the core
• 2 shallots
  
• 1 tbsp olive oil
  
• 75g butter
• 350g risotto rice
  
• 1 tsp honey
• Generous pinch of saffron strands
  
• 1l stock or water + stock cube
• Parmesan to serve

Method

1. Peel and finely chop the shallots and soften them in a sauté pan with half the butter.
2. Heat the stock and add the saffron strands and honey. Leave to stand.
3. Stir the rice into the shallots until glistening all over and then add the chopped tomatoes.
4. Cook until hot then add half the stock.
5. Simmer briskly, stirring occasionally, until the liquid begins to dry out.
6. Add more stock and continue to cook for a further 15 mins, adding stock as needed, until the rice is tender with a slight bite in the centre.
7. Stir in the remaining butter, cover and leave for 5 mins.
8. Serve with plenty of finely grated parmesan.