Tomato Risotto

A delicious, easy one-pan risotto but made with less fuss. You could add some cooked prawns or shredded chicken to this also.

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Ingredients

Slice the tomatoes in half. Thinly slice the shallot. Crush the garlic.
Heat a dash of oil in a large pot on a medium-high heat. Add the shallot and garlic and cook for 3 minutes.
Add the rice and toast in the pan for a few minutes. Add the tomatoes and tomato puree then cook for 2 minutes. Break the tomatoes down with the back of a spoon to help them release their juices. Add the dried sage.
Make up the vegetable stock cubes with 200ml boiling water per serving. Pour the vegetable stock into the pot.
Reduce the heat to a low simmer for 20 minutes until it is the desired consistency. Make sure to stir every few minutes.
When all the stock has been absorbed, sprinkle with some pepper. Plate up and enjoy!