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Easy Tomato Baked Risotto

Ingredients

• 3 tablespoon Butter or olive oil
• ▢ 3 Shallots - peeled and diced
• ▢ 2 Garlic clove - crushed
• ▢ 300 g (1.5 cups) Risotto (arborio) rice
• ▢ 700 ml (3 cups) Vegetable stock
• ▢ 400 g (14 oz) Chopped tomatoes - canned
• ▢ 2 tablespoon Sun-dried tomato paste
• ▢ 10 Cherry tomatoes - quartered, or one fresh, chopped tomato
• ▢ 1 pinch Sea salt and black pepper
• ▢ 20 g (0.25 cups) Parmesan - or mix of cheddar and parm
• ▢ 10 g (0.33 cups) Fresh basil - finely chopped

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