Add Your chopped tomatoes and half the stock into a food processor and pulse until smooth. Set to the side.

Place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic, then cook for 1 min more. Add the rice, and cook, stirring for 1 min. Pour in your wine and cook until its fully absorbed.

Pour in your hot blended tomato sauce and keep stirring. Next, we are gradually adding our stock one ladle at a time, as the rice absorbs it, repeat process.

Add in your Sundried Tomatoes at the 15 min stage and around the 17 min mark remove the Risotto from the heat, add a knob of butter, grated parmesan and your fresh basil and serve.