• 150 g risotto rice
• 1 onion
• 1 clove garlic
• Fresh basil
• 2 tablespoons oil
• Dash of dry white wine
• 300 ml warm vegetable stock
• 250 g cherry tomatoes on the vine
• 50 g Parmesan cheese
• 350 ml Tomato Frito sauce or tomato sauce
• 1 burrata (or mozzarella)

1. Heat the oven to 200°C. Finely chop the onion and garlic. Gently sauté them in a pan with 1 tablespoon of oil. Add the risotto rice and cook for about 3 minutes.
2. Deglaze with white wine. Let it bubble away until absorbed. Pour in the tomato sauce and add a ladle of stock, stirring now and again.
3. Roast the tomatoes. Place the cherry tomatoes in a small baking dish, drizzle with a little oil, season with salt and pepper, and roast for 15 minutes in the oven (or about 10 minutes in the air fryer).
4. Add stock gradually. Once the tomato sauce and first ladle of stock have been absorbed, add the next ladle. Continue cooking the risotto for roughly 25 minutes, tasting occasionally. It should be creamy, tender, but still have a slight bite. You may have a little stock left over, or you may need a touch more.
5. Finish the risotto. Grate the Parmesan and stir it into the risotto. Fold through a few torn basil leaves.
6. Serve. Spoon the risotto into bowls and place the burrata on top. Serve with the roasted tomatoes and garnish with basil.

Tip

• Burrata resembles mozzarella but has a softer, creamier centre.
• You can add fried prawns for a seafood version.
• Parmesan contains animal rennet, so for a fully vegetarian dish use a vegetarian hard cheese or a plant-based alternative.