Tomato risotto

1) Put the tinned tomatoes and stock into a saucepan and blitz using a hand blender until the tomatoes are smooth.
3) Bring to a low simmer and keep warm while making the risotto.
4)Add the oil to a large frying pan over a medium heat.
5) Add the onion and gently cook for 5-7 mins until soft.
6) Add the garlic, rice and rosemary and cook for 1 min more.
8) Add a ladle of the hot stock and tomato mixture. Cook stirring until the liquid is absorbed, before adding the next ladle.
9) Once you have added approximately half the stock, add the cherry tomatoes.
10) Continue adding the stock a ladle at a time until it is all used up and the rice is tender and creamy. Season to taste.
11) Stir in the basil and serve.