Start the base

Heat a drizzle of olive oil in a saucepan. Gently sauté the onion with the garlic clove (slightly crushed) until soft and fragrant. Remove the garlic.

Toast the rice

Add the rice and toast for 1–2 minutes, stirring, until the grains become slightly translucent.

Build the risotto

Pour in the tomato passata and mix well. Begin adding the hot vegetable stock a ladle at a time, stirring frequently and allowing it to absorb before adding more.

Cook

Continue cooking for 16–18 minutes until the risotto is creamy and al dente. Season with salt and pepper.

Rest

Turn off the heat, add a drizzle of olive oil, cover and let rest for 1 minute.

Finish the toppings

In a pan, sauté the cherry tomatoes with a little olive oil and salt for 4–5 minutes, until soft and lightly caramelised.

Serve

Plate the risotto and finish with spoonfuls of stracciatella, pesto, sautéed cherry tomatoes and fresh basil.

Storage

Best enjoyed freshly made.

If needed, store in the fridge for up to 24 hours and reheat gently, adding a splash of hot water or stock.