Roasted tomato risotto

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7
2. Put the tomatoes on a roasting tray, drizzle with half the olive oil, season and toss well
3. Roast for 20 mins, until starting to burst
4. Remove from the oven and set aside 12 tomatoes for a garnish
5. Meanwhile, heat the remaining olive oil in a saucepan over a medium heat
6. Cook the onion for 5-7 mins, until starting to soften
7. Add the garlic and rosemary, then cook for another minute
8. Add the rice and stir to coat, then add the wine
9. Cook, stirring continuously, until the wine has evaporated
10. Add a ladleful of stock and cook, still stirring, until the liquid has evaporated. Continue the process, adding a ladleful of stock at a time, for 10 mins
11. Add the tomatoes and all their juices to the pan, then stir
12. Continue adding the stock in the same way for 5-7 mins or until the rice is cooked — you might not need all the stock
13. Take the pan off the heat, then tear in most of the basil
14. Stir in the cheese and most of the olives, then season to taste
15. Garnish with the reserved tomatoes, and the remaining olives and basil, then serve with the salad