Method

1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
2. Add the tomatoes and cook for 3–4 minutes until pulpy. Stir in the rice and rosemary.
3. Gradually add the hot stock, stirring frequently, until the rice is almost tender (about 15–18 minutes).
4. Add the courgettes and peas, and cook for another 5 minutes until the rice is creamy and the vegetables are tender.
5. Stir in the basil and season with black pepper. Serve hot.