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Cheesy Tomato Risotto

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Instructions

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Pre heat your oven to 200°C / 180°C fan / gas mark 6. Slice the Shallot, prep the Garlic Clove (grate, chop, press)and dice the Baby Gem Lettuce. Boil water in the kettle, and mix the Vegetable Stock with the water in a jug.
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In a frying pan fry the Shallot for 5 minutes or until soft. Stir in the Tomato Puree, Garlic Clove and Risotto Rice. Cook for a few minutes.
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Add the Vegetable Stock Water from earlier and add the Baby Plum Tomatoes. Bring to the boil and then transfer to an oven proof dish and cover with a lid or foil. Stick it on the top shelf of the oven and bake for 20 - 25 mins or until the rice is cooked.
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In a bowl mix together a squeeze of Lemon, a drizzle of olive oil and the Honey. Add the Baby Gem Lettuce and toss until fully coated.
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Remove the risotto and take off the lid or foil. Add a little Butter, the Sun-dried Tomato Paste, Cheddar Cheese and Grated Parmesan Cheese. Stir thoroughly until mixed. Season with a little salt and pepper.
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Serve the risotto with a little Baby Gem Lettuce. Eat and enjoy.
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