Sun-Dried Tomato and Basil Risotto

Tip the sun-dried tomatoes into a small bowl, cover with 100ml boiling water and leave to soak for 10 minutes.

Meanwhile heat the oil a shallow, heavy-based saucepan. Add the onion and garlic and fry gently for 3-4 minutes until soft. Make up a stock with the remaining boiling water and the stock cube. Add the rice, fry for a minute then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for 10 minutes, gradually adding the stock.

Pour the tomatoes and soaking water into a liquidiser and blend until smooth. Add the tomato paste to the pan, cook for a further 2-3 minutes then remove from the heat and beat in most of the parmesan. Spoon into a bowl, dot the basil leaves over the top and serve with the remaining parmesan.

If you make double the recipe, the risotto will either freeze or keep in the fridge for up to 2 days.

The best way to freeze this dish is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.