1. Spray a deep-sided frying pan with Fry Light and place over a medium heat. Add the onion, celery and garlic and cook for 5 minutes with the lid on.
2. Stir in the tomatoes and cook for a further 5 minutes over a high heat, uncovered, stirring frequently.
3. Add the rice and stir well. Add half the stock and then bring to a vigorous simmer and cover. Keep the remaining stock hot in a pan over a very low heat. Continue to simmer the rice for 10 minutes, stirring once. Add the remaining stock, stir well and re-cover with the lid. Cook for 5 minutes without stirring.
4. Remove the pan from the heat, then remove the lid and cover with a clean tea towel. Leave to stand for 5 minutes. Season and then fold in the shredded basil. Divide the risotto between 4 warm bowls and top with a few whole basil leaves. Finish with a twist of black pepper and serve with a large mixed salad on the side.