Preheat the oven to
200°C. Lightly grease a
baking sheet with olive
oil.
1 Roast tomatoes
Arrange the cherry
tomatoes and onion
quarters on the baking
sheet . Drizzle the olive
oil over and season
with salt. Roast for
15 minutes.
2 Risotto Heat the olive
oil in a deep saucepan
or pot and fry the onion
until soft. Add the
garlic and oregano and
fry until fragrant. Stir
in the tomato paste.
3 Add the butter and
rice and stir-fry for a
minute. Add the white
wine and stir-fry until
absorbed.
4 In a separate bowl, mix
the canned tomatoes
and chicken stock. Add
to the risotto spoonful
by spoonful using a
soup ladle, stirring
continuously. Simmer
until the rice is done
and most of the stock
mixture has been
absorbed.
5 Stir in the cheese and
lemon juice and season
with salt and freshly
ground pepper.
6 To finish Spoon the
risotto into individual
bowls, sprinkle extra
cheese and the basil
over and serve.