Tip the rice and half the olive oil into a large microwave-proof bowl.
Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins.
Give it a good stir and mix in the tomatoes and mozzarella.
Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
Leave the risotto to relax for a few mins, then stir in the remaining olive oil, parmesan and basil.
Season to taste and serve straight from the bowl.
Recipe from Good Food magazine
250g risotto rice
1 tbsp chopped chives
2 tbsp olive oil
250ml vegetable stock
500ml carton passata
500g punnet small tomatoes
100g ball mozzarella, drained and cut into large chunks
grated parmesan (or vegetarian alternative) and shredded basil, to serve