A simple fresh tomato risotto recipe that is slow but simple to make. Perfect for a weekend dinner, and one the whole family will rave about.

Method:

Blitz the tomatoes in a food processor until smooth, then pour into a saucepan with the stock and bring to the boil and keep it simmering gently while you make the risotto.

Heat the olive oil in a large frying pan and gently fry the sliced onion over a low-medium heat until translucent, about 5 mins.

Add the garlic to the pan if using, and cook for 1 more minute, then add the risotto rice and allow to cook for 2 mins, then add a ladleful of the tomato-stock mixture. Allow the rice to totally absorb the stock, stirring frequently, before adding another ladleful of stock. Repeat until all the tomato and stock mixture has been used up (usually takes about 30 minutes). Season the risotto to taste with salt and pepper.

For extra creaminess and flavour, stir through a heaped tablespoon of butter and a handful of Parmesan or other grated hard cheese before serving.