One pot wonders: Simple sun dried tomato risotto

This dish is so simple but it packs a punch in the flavour stakes and its looks just gorgeous. It only needs a few ingredients and is my go to recipe for veggies, if I don't have time to get to the shops. 


Serves 2

2 red onions, chopped

4 good handfuls Arborio rice

280g jar sun dried tomatoes in oil

125ml white wine

500ml veg or chicken stock

Handful fresh basil

Shake the jar of tomatoes vigorously to mix all the herbs in the oil and then pour 3 tbsp of the oil into a heavy bottomed pan on a medium heat. Add the onions and cook until they soften.

Add the rice and cook for 2-3 minutes until it starts to look translucent, stirring all the time. Add half the wine and keep stirring until it has cooked into the rice and then add the rest. Pour in the stock, a ladle full at a time and keep stirring and wait until it has been absorbed before adding more liquid. It should take around 15 mins to cook, but taste the rice regularly. If you run out of stock just use water. When done the rice will be soft but should still have a bite.

Once cooked take off the heat and add the tomatoes and basil, stir well, season and serve.

**This could easily be adapted for toddlers: the alcohol should evaporate from the wine, but leave that out if you're concerned. I'd add a handful of spinach too to make it a bit more nutritious**