Tomato & olive risotto

• serves 4

• Preparation time:

• Cooking time: 30

Ingredients

400g can chopped tomatoes with basil, no added salt
1 tablespoon tomato paste
4 cups chicken stock
2 teaspoons olive oil
2 red onions, sliced
1 clove garlic, crushed
1 1/4 cups arborio rice
1/2 cup pitted kalamata olives, halved

Method

1. In a saucepan over medium heat, add the tomatoes, chicken stock and tomato paste. Bring to a simmer and reduce to a low heat.

2. In a heavy-based frying pan, heat oil and add onions. Cook 1-2 min or until soft. Add garlic, cook for a further min.

3. Add rice to pan, stir in well, add tomato mix 1 cup at a time until absorbed, stirring continuously. Add olives with the last cup of tomato mix. Season with black pepper and garnish with fresh basil.

Notes