Creamy Tomato and Courgette Risotto 🍅🍚

Arborio Rice - 250g (8.8 oz)

Low Salt Vegetable Stock - 700ml

Fresh Tomatoes - 200g (7.1 oz)

Courgette - 1, small

Onion - 1

Basil - 2/3 bunch

Italian Hard Cheese - 50g (1.8 oz)

Add the oil or butter in a pan over a medium heat, add the tomatoes and garlic, cook for 5 minutes.

Add the risotto rice and toss with the tomatoes and garlic for 1 minute.

Add the low-salt vegetable stock (all in one go is fine!), the nutritional yeast

fusing) and the grated courgette, then cook for 20 minutes over a low heat,

Stirring regularly. You may wish to add a little extra water and cook for another

5 minutes if you would like it softer,

Remove from the heat, stir through the mascarpone, tear in the basil leaves and

add a little black pepper to finish.

You could add finely chopped basil leaves or just add basil leaves to your own portion at the end. You could add a squeeze of lemon.

Or, just serve as it is! Whatever works for your family.