- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 1 onion and 2 garlic cloves, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 ripe tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 350g carnaroli or other risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1 tsp chopped rosemary
Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1½ l hot vegetable stock
- 3 courgettes, finely diced
The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…
- 140g peas, fresh or frozen
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- large handful basil, lightly torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.