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A deliciously fresh and summery risotto, streaked with a puree of green herbs -- choose a mixture of flat leaf parsley, mint and basil (leaves only) for this


800g ripe beefsteak tomatoes
25g unsalted butter
1 onion peeled and finely chopped
300g risotto rice such as Carnaroli
150ml white wine

900ml chicken or vegetable stock
sea salt and black pepper
50g mixture fresh herbs see above
6 tbsp olive oil
100g freshly grated Parmesan plus extra to serve

Heat the oven to 190C/170 C fan/gas 5. Pierce the top of the tomatoes with the point of a knife, plunge them one by one into boiling water for 20 seconds, then into cold water, slip off the skins and coarsely chop the flesh, discarding the cores.
Melt the butter in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Add the tomatoes and cook for a few minutes longer, stirring frequently until they start to become mushy. Stir in the rice, add the wine and simmer for a couple of minutes, then add the stock and some seasoning. Bring to the boil, cover and cook in the oven for 25 minutes.
Meanwhile, whiz the herbs with the olive oil to a puree in a food processor.
Remove the risotto from the oven and leave to stand for 5 minutes. Stir in the parmesan, leave to stand for 5 minutes more, then dollop over the herb puree and fold over a few times to streak it. Serve with extra parmesan scattered over.

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