- Place whole, unpeeled garlic cloves in a saucepan. Cover with cold water and bring to the boil. Simmer for 15 minutes, peel and crush.
- Heat butter in a large pan and cook and stir the onions gently for 8 minutes until soft. Add tomato purée and cook for 1 to 2 minutes. Add garlic and rice and cook for another 1 to 2 minutes. Add the boiling stock, a little at a time, until rice is just cooked, for about 35 minutes.
- Stir in the tomatoes, Parmesan cheese, parsley and season to taste.
Plum tomatoes work well in this recipe. If you are short on time, you can use tinned tomatoes, that are already skinned. Use vegetable stock for a satisfying vegetarian main course, or chicken stock with pesto stuffed pork, if you are a meat eater.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.