Roast Tomato and Pea Risotto
INGREDIENTS
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2 tablespoon olive oil
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1 small onion, diced
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3 garlic cloves, crushed
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1 1/2 cups/350g arborio/risotto rice
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2 cups/500ml vegetable/chicken stock, hot
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2/3 cup/150ml dry vermouth or white wine
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1 14oz/400g can of crushed or chopped tomatoes
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12 cherry tomatoes, halved
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1 cup frozen peas
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A good handful of fresh basil, chopped
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a good handful od fresh parsly, chopped
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Salt and pepper to taste
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a splash of balsomic vinigar - optional
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parmesan cheese, for serving
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