Instructions: To make the tomato and basil sauce place the vinegar oil and tomatoes in a food processor or liquidiser and process for 2 minutes until smooth.

Add the basilv and process for one minute or until the mixture reaches a coating consistency.

Season to taste.

Melt 50g of the butter in a large saucepan add the bacon and cook for 23 minutes or until crispy Put to one side.

Melt 50g of the remaining butter in the saucepan and fry the mushrooms broccoli aubergine pepper and beansprouts for 35 minutes or until cooked but still crisp.

Put to one side.

Melt the remaining butter and olive oil together in a large saucepan add the onion and fry for 23 minutes or until transparent.

Add both the rices and stir fry for 12 minutes.

Add a tablespoon of the stock at a time stirring constantly until absorbed.

Continue to add the stock a tablespoon at a tirne until all is incorporated then cook for 20-25 minutes or until the rice is cooked but still tender to the bite.

Stir all the prepared vegetables into the rice and all but 1 tablespoon of the bacon and gently warm through.

Then season to taste.

To serve spoon the risotto onto individual plates and pour round the tomato and basil sauce.

Garnish with the reserved cooked bacon and fresh basil.

Serve immediately

Note:
If preferred the risotto can be shaped into rounds with the help of ramekins. Simply divide the cooked risotto mixture between 4 lightly greased and baselined ramekins or shallow dishes then turn out onto plates with the tomato sauce as illustrated.

Serves 4

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