Tomato, Sweetcorn and Basil Risotto Cakes

2 onions, diced

2 tbsp vegetable or canola oil

1 cup Arborio rice

3 1/2 cups tomatoes, diced (I used canned)

2 1/2 cups vegetable stock

2 spring onions, chopped

2 tbsp basil pesto

⅔ cup sweetcorn (I used frozen)

⅔ cup grated cheese (I used Parmesan)

3 eggs, beaten

Preheat the oven to 350 degrees F.

In a large pot, soften the onions in the oil.

Add Arborio rice and cook for a couple of minutes being careful not to let the rice catch on the pan.

Then add the tomatoes, mix well and let the Arborio rice absorb some of the moisture from the tomatoes before adding the stock.

When the Arborio rice is nearly cooked through take it off the heat and stir in the rest of the ingredients.

Spoon into greased ramekins and bake for approximately 30 minutes or until golden.

Serve with salad.