My Allotment Risotto

Heat the olive oil in a small pan, add the onion, pepper, and garlic, and cook gently until softened, but do not allow them to colour.

Add the rice and stir to coat. Then, cook gently for 2-3 minutes. Next, add the wine and cook until it is absorbed.

Add small amounts of the hot stock to the rice and stir continuously over a low heat, allowing the rice to absorb the liquid and swell.

Then gradually add the remaining liquid a ladleful at a time, allowing each addition to be absorbed before the next is added and stirring continuously, until the rice is cooked - it should be soft on the outside and very slightly crunchy on the inside when bitten - this will probably take about 10 -15 minutes.

Add all the veg here and warm through.

Stir in the Parmesan cheese, butter, basil, parsley and bacon into the risotto until incorporated - it’s as simple as that.

Cover and let it rest for 5 minutes before serving.

Stir well and serve. You may need to add a touch of stock to loosen the risotto slightly.

Finally, top with the chopped tomatoes.