Ingredients

• 45 ml (3 Tbsp) olive oil
• 15 ml (1 Tbsp) butter
• 1 onion, finely chopped
• 1 leek, sliced
• 1 large garlic clove, crushed
• 250 g (1 cup) Arborio rice
• 1 x 400 g can Rhodes Quality Tomatoes Chopped and Peeled
• 15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet
• 1lt. (4 cups) chicken stock, hot
• salt and freshly cracked black pepper

to serve: fresh basil leaves and grated Parmesan

Method

1. Heat the olive oil and the butter in a large heavy-bottomed saucepan.
2. Add the onion and the leek and fry until softened.
3. Add the garlic and fry for a few minutes more.
4. Add the rice and toss well.
5. Turn the heat down to medium and add the Rhodes Quality Tomatoes Chopped and Peeled, the Rhodes Quality Tomato Paste Sachet and 125 ml of the stock.
6. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml of stock.
7. Continue cooking, adding stock when necessary until the rice is tender.
8. Remove from the heat.
9. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.