  Add the hot tomato stock, one ladle at a time, making sure you let the rice absorb the liquid.  After 00-00 minutes, it should be soft and creamy. Add the herbs, stir and serve.  Tip the chopped tomatoes and half the vegetable stock into a food processor and blend until it is smooth. Pour this, with the remaining stock, into a saucepan over a low heat and keep warm. 