tomato and basil risotto

and as promised... another beauty! Enjoy.

another beautiful image by Hayley Blease

tomato and basil risotto

3 tomatoes

1 Lt veg stock

2 tbs oil

2 garlic cloves

1 leak trimmed and sliced

325g brown rice

handful of basil leaves

extra oil to drizzle

Cut tomatoes in half and remove the pulp. Dice and set asside.

Place stock into a saucepan and put over a low heat. In another pan, place in oil over a medium heat. Add garlic and leak and cook for a few minutes until soft. Add the rice and cook for a further minutes until coated.

Add 50-60 ml of the hot stock to the rice, stirring constantly until liquid has been absorbed. Continue doing this until all the stock is used.

Stir in the tomtatoes and basil.

Drizzle with oil and serve.

*cook brown rice partially before and freeze in fridge - in zip lock bags. When ready to use, it takes half the time to cook.