• 1 tbsp Olive Oil
  • 1 Medium Onion, finely diced
  • 2 Garlic Cloves, finely minced
  • 150g Risotto Arborio Rice
  • 700 ml Vegetable Stock, hot in a saucepan
  • 15g Kerrygold Salted Butter
  • Small Handful of Fresh Basil Leaves
  • 400g Tinned Cherry Tomatoes
  • Grated Parmesan to Serve (optional)


  1. Bring the vegetable stock to a simmer in a saucepan.
  2. In a large heavy bottomed frying pan, sweat the diced onion down with the olive oil over a medium heat until translucent.
  3. Add the garlic to the pan along with the risotto rice and saute for a couple of minutes. Ladle in the vegetable stock one at a time and stir until the liquid has been absorbed, continue this way until 3/4 of the stock has been used.
    Pour in the remainder of the vegetable stock along with the tin of cherry tomatoes and continue to stir as this simmers away.
  4. As the risotto thickens season with salt and black pepper to taste and stir through the salted butter, serve immediately.

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