Creamy Tomato Risotto with Crispy Garlic Crumbs

INGREDIENTS

400 g

tin of chopped tomatoes

200 milliliters

vegetable stock

1 tbsp

tomato puree/paste

1 tbsp

olive oil

small brown onion (peeled and chopped finely)

1 clove

garlic (peeled and crushed)

150 g

Arborio rice

75 milliliters

white wine (optional, replace with stock if you'd prefer)

50 milliliters

double cream

30 g

parmesan (grated (or other cheese if you prefer))

Juice of 1/2 a lemon

Good pinch of salt and black pepper

3/4 tbsp

butter

1/4 tsp

Maldon salt (or just a good pinch of normal salt)

2 cloves

garlic (peeled and crushed)

30 g

panko breadcrumbs (or 30g grated slightly stale bread)

1 tsp

chopped chives or parsley

Zest of half a lemon

20 g

parmesan (grated (or other cheese if you prefer))