This is one of our favourite recipes …
Cheesy Tomato Risotto
Melt 25 g/1oz butter in pan over low heat. Add 1 chopped onion, 1 carrot chopped into small cubes, chopped bacon, 1 chopped leek and 1 zucchini/courgette chopped into small cubes. Cook over low heat, stirring for 8 minutes. Add 1 cup arborio rice and stir until well coated. Add 450ml/2 cups chicken stock and a 400g/14oz can of tomatoes. Bring to the boil, return heat to low and cook for 15 minutes. Stir in 50 g/2oz grated cheddar and allow to stand for 5 mins. Serve topped with additional grated cheese.
You can add any other vegetables you like and substitite ham, chorizo etc for the bacon.