Jess Beautician’s Sun-Ripened Italian Tomato Risotto

1. Heat the Mr Organic Extra Virgin Olive Oil in a wide, shallow pan on a medium heat. Finely dice the shallots and mince the garlic, then add them into the pan and fry them until they have softened. Remove the leaves from the basil stems, set the leaves aside then chop the stems. Next, roughly chop 4 of the Mr Organic Italian Sundried Tomatoes Antipasti and add them to the pan with the basil stems too then stir through.

2. In a separate saucepan, add the can of Mr Organic Italian Organic Cherry Tomatoes then pour in the stock, stir through and bring to a gentle simmer.

3. Add the risotto rice to the pan with the shallots, garlic and sundried tomatoes, along with a good pinch of sea salt. Stir through the pan to coat the grains and gently cook until the grains begins to turn translucent at the tips.

4. Next, remove the cherry tomatoes from the other pan and add them into the risotto rice, then stir them through. Then, add the remaining cherry tomato liquid and stock mixture into the rice, a ladle at a time and only adding more when the previous ladle is almost full absorbed, stirring constantly.