Tomato & herb risotto

A healthy and filling meal perfect for the family that you don't have to stand over while you make it, just keep checking it's moist!

Serves: 2-3 adults

What you need: 

• Olive oil
• ½ Medium onion finely chopped
• 250g Risotto rice
• 2 tablespoons of chopped flat leaf parsley
• Teaspoon full of chopped thyme leaves
• 350ml Stock
• 1 glass (125ml) White wine
• 1x350g Jar of Loyd Grossman Tomato and Basil Sauce
• Freshly grated parmesan cheese

What you do:

1. Finely chop onion
2. Heat a little olive oil in a large heavy based saucepan.
3. Add the chopped onion.
4. Fry on a low to medium heat for 5 minutes until it is cooked but not browned.
5. In the meantime, mix the stock, chopped thyme and tomato and basil sauce in a saucepan and bring up to a low simmer next to the onion pan.
6. Add the rice to the onions and stir well for 1-2 minutes.
7. Add the wine to the rice and cook, continuing to stir over a medium heat.
8. Once almost all the liquid has been absorbed add a ladle of the sauce/stock and cook, stirring constantly.
9. When the liquid has been absorbed, add another ladle of the Loyd Grossman tomato and Basil Sauce mixture.
10. This should be repeated for approximately 18 minutes until all the liquid has been added and absorbed and the rice is cooked, but retains a little bite.
11. If after all the stock/sauce mix has been added and it is looking a little dry before the rice is cooked, simple add a little extra boiling stock or water.
12. Shortly before the rice is ready, stir through the chopped parsley.
13. To finish stir in a handful of Parmesan and serve.

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