Servings: 4

1½ pounds firm ripe tomatoes 1½ pounds firm ripe tomatoes
4 tablespoons butter 4 tablespoons butter
1 onion, finely chopped 1 onion, finely chopped
5 cups vegetable stock 5 cups vegetable stock
1¾ cup arborio rice 1¾ cup arborio rice
14-ounce can navy or white beans 14-ounce can navy or white beans
½ cup finely grated Parmesan cheese ½ cup finely grated Parmesan cheese
salt and ground black pepper salt and ground black pepper
10-12 fresh basil leaves, shredded, and freshly grated Parmesan cheese to serve 10 to 12 fresh basil leaves, shredded, and freshly grated Parmesan cheese to serve

Halve the tomatoes and scoop out the seeds into a sieve placed over a bowl. Press the seeds with a spoon to extract all the juice. Set aside.
Broil the tomatoes skin side up until the skins are evenly blackened and blistered. Rub off the skins and dice the flesh.
Melt the butter in a large frying pan and cook the onion for 5 minutes until beginning to soften. Add the tomatoes, the reserved juice and seasoning, then cook, stirring occasionally, for about 10 minutes. Meanwhile, bring the vegetable stock to a boil in another pan.
Add the rice to the tomatoes and stir to coat, then add a ladleful of the stock and stir gently until absorbed. Repeat, adding a ladleful of stock at a time, until all the stock is absorbed and the rice is creamy and tender.
Stir in the beans and grated Parmesan and heat through for a few minutes. Just before serving the risotto, sprinkle each portion with shredded basil and shavings of Parmesan.