Tomato and Basil risotto - rice

Method

• Boil the chicken broth in a large pot, and once boiling bring to a slow simmer.
• Add 1 tbsp butter and the olive oil into pan and heat at a medium temperature.
• Add garlic and onion into heated oil/butter and saute for a few minutes.
• Add Arborio rice and stir for 3 minutes, lightly frying the rice.
• Add can of crushed tomatoes, oregano and basil (all up to you how much you'd prefer to add, it's all a matter of preference!)
• to the rice and stir until the rice has absorbed the liquid.
• Begin to ladle in hot chicken broth, one ladle at a time, continuously stirring and only adding more liquid when the rice has absorbed the previously added stock.
• Do this for around 30 minutes, or until rice is al dente.
• Add butter and Parmesan cheese.
• Stir and then cover for 5 minutes.
• Enjoy!!