This is an all-time family favourite and one that everyone from my mother to my brother cooks on the regular. I normally drink the rest of the bottle of wine while cooking, but if there is any left, it goes great with the cooked risotto.

Cooking time: 30 – 40 mins cooking,  10 mins prep, (40-50 mins total).

To wash up: 1 chopping board & knife, 1 large pan.


  • 1 knob of butter
  • 1 red onion, thinly diced
  • 6 garlic cloves, crushed
  • 2 handfuls of fresh rosemary, torn
  • 1 good squirt of tomato puree
  • 2 mugs of Arborio rice
  • 1 good splosh of dry white wine
  • 1 veggie stock cube dissolved in 2 pints of warm water
  • 200g of cherry tomatoes, roughly chopped
  • 1 handful of fresh basil, torn
  • A good wedge of parmesan, grated
  • Salt & pepper to taste


  1. Fry the butter and onion in a wide flat pan (3 mins).
  2. Add the garlic, rosemary and tomato puree and fry for 2 more mins.
  3. Add the rice to the pan and give it all a good stir on high for 5 more mins.
  4. Next add a good glug of dry white wine and bring to the boil.
  5. Next comes the slow bit, turn the heat down to a gentle simmer and slowly add in a little of the stock at a time stirring slowly as the rice begins to absorb all of its flavour. This may take a while and if the stock runs out, keep adding tap water until the rice has softened to taste.
  6. Once you’ve got it to the desired consistency, take it off the heat and stir in the tomatoes, basil and parmesan, stir well and serve straight away.

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