Never fear the ‘death dish’ with MyKitchen around to help you out. This tomato risotto is light and fresh, making it perfect for summer, and meat-free Monday, of course.

SERVES 4 // COOKING TIMES 45 min

INGREDIENTS
For the gremolata
¼ cup olive oil
2 tbsp chopped parsley, plus extra to garnish
1 clove garlic, peeled and crushed
½ green chilli, finely chopped
Salt and black pepper
For the risotto
1L chicken or vegetable stock
2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
350g Arborio rice
200 ml dry white wine
200g rosa or cherry tomatoes, halved

METHOD
For the gremolata
1. Combine all the ingredients.
For the risotto
1. Heat the stock in a pot over low heat and keep it simmering.
2. Heat the oil in another pot over medium heat. Add the onion and garlic and fry for 5 minutes. Stir in the rice, making sure every grain is coated in oil, and fry for 1 minute, until it starts to look transparent. Add the wine and keep stirring until all the liquid is absorbed.
3. Add 1 cup hot stock to the risotto, stirring continuously until the liquid has been absorbed. Repeat cup by cup, until all the stock has been absorbed and the rice is tender.
4. Add the tomatoes and season. Cook for 5 minutes.
5. Garnish with parsley and serve with gremolata on the side.