Champagne Risotto with Lemon Thyme Tomatoes

Serves 4

1 litre vegetable stock

250ml Champagne or other sparkling white wine, such as cava or prosecco

3tbsp butter

1 leek, thinly sliced

1 garlic clove, finely chopped

330g arborio (risotto) rice

50g Parmesan cheese, finely grated

1tbsp light olive oil

16-20 small yellow tomatoes

2 sprigs fresh lemon thyme

Sea salt and freshly ground black pepper

Parmesan shavings, to serve

Put the stock and Champagne in a saucepan over medium heat and gently simmer.

Set a heavy-based saucepan over medium heat and add 2 tablespoons of the butter.

When the butter is sizzling, add the leek and garlic to the pan and cook for 4-5 minutes, until the leek has softened but not browned.

Add the rice and cook for 1 minute, stirring well.

Add a small ladle of the hot stock mixture to the pan and stir for a few minutes, until almost all the stock has been absorbed.

Repeat until all the stock has been added and the rice is soft but still firm to the bite, adding a little extra water if necessary.

Stir in the remaining butter and the Parmesan and cover the pan until needed.

Put the olive oil in a skillet over medium heat. Add the tomatoes, thyme sprigs, sea salt, and black pepper and cook for 3-4 minutes, shaking the skillet, until the tomatoes have softened and are just starting to split.

Serve the risotto in bowls with the tomatoes on top and offer Parmesan shavings on the side for sprinkling.