Ingredients

• 2 tablespoons oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 400g can tomatoes, drained and chopped
• 1 cup arborio rice
• 3 cups salt reduced chicken stock
• 1/2 cup grated pecorino
• 1/4 cup sliced spring onion
• Handful chopped fresh basil

Instructions

1. Heat oil in frypan and cook onion and garlic until tender
2. Add rice. Cook, stirring for 2 minutes, until grains are coated in oil and golden
3. Add juice from tomatoes to the stock and warm over low heat. Add 1 ladle at a time to rice. Cook, stirring, until liquid is absorbed
4. Continue stirring in stock, 1 ladle at a time, until rice is tender and mixture is creamy. You may not need to add in all of the stock
5. Add tomatoes, spring onions, pecorino and season to taste. Stir to combine. Stand for 2-3 minutes, covered.
6. Top with basil