Tomato and Basil risotto

Directions

1. 1
   Boil the chicken broth in a large pot, and once boiling bring to a slow simmer.
2. 2
   Add 1 tbsp butter and the olive oil into pan and heat at a medium temperature.
3. 3
   Add garlic and onion into heated oil/butter and saute for a few minutes.
4. 4
   Add Arborio rice and stir for 3 minutes, lightly frying the rice.
5. 5
   Add can of crushed tomatoes, oregano and basil (all up to you how much you'd prefer to add, it's all a matter of preference!)
6. 6
   to the rice and stir until the rice has absorbed the liquid.
7. 7
   Begin to ladle in hot chicken broth, one ladle at a time, continuously stirring and only adding more liquid when the rice has absorbed the previously added stock.
8. 8
   Do this for around 30 minutes, or until rice is al dente.
9. 9
   Add butter and Parmesan cheese.
10. 10
    Stir and then cover for 5 minutes.
11. 11
    Enjoy!!
12. 12
    !