Tomato Risotto

1 garlic clove, crushed

4 tbsp oat cream

small bunch of basil, chopped

Heat the olive oil in a large, heavy-based saucepan.  Add the onion along with a pinch of salt, and sweat for 10 mins, until it becomes soft and  translucent.   Add the garlic and fry for 1 minute, then tip in the rice and cook for a further 2 minutes, stirring to coat the rice in all the flavours.

Tip in the tomatoes and bring to a low simmer.   Add 3 dl/ 300 ml of the stock, cooking and stirring until absorbed.  Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.  If you use carnaroli rice like me, it could take an extra 5 minutes to cook in comparison to regular aborio rice.  Stir through the parmesan, oat cream and basil, and season to taste.

Spoon into bowls to serve.