Tomato and mini meatball risotto

1.Preheat oven to 200°C/180°C fan forced. Combine mince, half the parmesan and 1/3 the garlic in a medium bowl. Shape heaped teaspoons of mixture into balls.

2.Meanwhile, place 3 cups water, crumbled stock cubes and sauce in a medium saucepan. Bring to the boil over high heat. Reduce heat; hold at a gentle simmer. Heat oil in a large heavy-based saucepan over moderate heat. Add meatballs; cook and turn for 5 minutes or until seared. Transfer to a baking tray. Add tomatoes to tray and bake for 8-10 minutes or until meatballs are cooked and tomatoes softened.

3.Stir in onion and remaining garlic: cook and stir for 4-5 minutes or until onion softens. Add rice; cook and stir for 1 minute or until coated in onion mixture. Add wine; bring to the boil.

4.Add 1/3 cup of stock mixture: cook and stir until stock mixture is absorbed. Repeat with remaining stock mixture, adding 1/3 cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take 15-20 minutes). Remove from heat. Season. Stir in meatballs, tomatoes, butter, remaining parmesan and half the basil. Serve topped with remaining basil.