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- 500g\/1lb 2oz\u00a0cherry tomatoes, halved<\/li>\n
- 1 tbsp\u00a0olive oil<\/li>\n
- 1 small\u00a0onion, finely chopped<\/li>\n
- 2\u00a0garlic\u00a0cloves, crushed<\/li>\n
- 150g\/5\u00bdoz\u00a0risotto rice<\/li>\n
- 25g\/1oz\u00a0tomato pur\u00e9e<\/li>\n
- 600ml\/20fl oz hot\u00a0vegetable stock<\/li>\n
- knob of\u00a0butter<\/li>\n
- 30g\/1oz\u00a0Parmesan\u00a0(or alternative vegetarian hard cheese), finely grated<\/li>\n
- a handful of fresh basil\u00a0leaves<\/li>\n
- salt<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2022\/07\/shutterstock_2036484959.jpg\")
image credits: vlalukinv<\/p><\/div>\n
Method<\/h2>\n
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Firstly you will need to preheat the oven to 220C\/200C fan\/gas 7, then get some greaseproof paper to line your baking tray. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.<\/p>\n<\/li>\n
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Meanwhile, heat the oil in a deep frying pan, add the onion and garlic, and cook gently for 5 minutes until soft. Stir in the rice and tomato pur\u00e9e and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.<\/p>\n<\/li>\n
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Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves, and Enjoy!<\/p>\n<\/li>\n<\/ol>\n
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