Serves: 4

1 litre chicken stock (or vegetable to keep it veg friendly)
300ml tomato juice (unsweetened)
50g unsalted butter
1 onion, finely chopped
3 garlic cloves, finely chopped or grated
½ tsp dried chilli flakes (or extra if you like it hot)
1/3 cup tomato paste
250g ripe cherry tomatoes, halved
1 1⁄4 cups arborio rice
150ml dry white wine
1/2 cup cream
2/3 cup freshly grated parmesan, plus extra to serve
Basil leaves and extra cherry tomatoes to serve

Peri peri stir through
150g drained roasted Piquillo Peppers or capsicum
150g semi dried tomatoes
1 long red chilli
1 lemon, zested and juiced
1/4 cup olive oil
2 tsp smoked paprika 

For the tomato stock, combine the chicken (or vegetable) stock and tomato juice, bring to just below a simmer then keep warm.

For the peri peri stir through, combine all the ingredients together in a blender and whiz then set aside.

Melt the butter in a large saucepan or deep fry pan. Add the onion, season with salt and pepper, and cook over medium heat, for 3–4 minutes until softened. Add the garlic and chilli and cook for a further minute then add the risotto rice and toast for about 2 minutes in the pan. Add the tomato paste and cook for another 2-3 minutes then add the cherry tomatoes and cook down slightly for 1 minute.  Add the wine and cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed then continue adding the stock a ladle at a time, until it is nearly absorbed between additions. Add the blended peri peri stir through and the cream and cook for 2-3 minutes. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes in total. Season the risotto with salt and pepper to taste. Stir in the cheese, (and a little more butter if you like) then beat slightly with a spoon to bring it all together. Serve topped with basil – but if you want it a little extra special, blowtorch some extra cherry tomatoes until burnished and serve on top of the risotto.