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1
Preheat oven to 180u00b0C.
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2
Line a baking tray with non-stick baking paper.
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3
Place the cherry tomato halves in a single layer on lined tray.
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4
Place garlic on tray.
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5
Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
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6
Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
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7
Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
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8
Set aside.
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9
Bring the stock just to the boil in a saucepan.
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10
Reduce heat and hold the stock at a gentle simmer.
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11
Heat remaining oil in a medium heavy-based saucepan over medium heat.
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12
Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
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13
Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
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14
Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
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15
Continue to add the stock, a small ladleful (about 1/4 cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
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16
Cook until rice is tender yet firm to the bite and risotto is creamy.
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17
Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
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18
Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
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19
Taste and season with salt (if needed) and pepper.
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20
Add the tomatoes and fold through the rice gently.
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21
Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.
