Preheat the oven to 200°C/400°F/Gas mark 6
First make the pesto:
Put the garlic and olive oil into a food processor and blast for about 5 seconds.
Add the basil and switch on for few seconds longer.
Using a spatula scrape the mixture from the sides of the processor and again switch on for 5 seconds more
Add the pinenuts.
Give another blast until the nuts are broken down but still retain a good texture.
Add the parmesan and use the pulse setting to mix it all together.
Be carefull not to over process- the result is more like glue than pesto!
Taste and check the seasoning
Add more oil if required.
Set aside.
Meanwhile, put the cherry tomatoes in a roasting pan and drizzle over 2 tbsp of the olive oil.
Roast the tomatoes for 15-20 minutes or until they are just starting to slump or split.
The risotto:
Heat the oil in a large saucepan and add the onion.
Cook gently for 10 minutes until soft.
Pour in the rice and stir around until well-coated with oil and looking shiny.
Cook for a couple of minutes to toast the grains.
Add the wine and stir until completely absorbed by the rice grains.
Begin to add the stock a large ladleful at a time, stirring until each
one is absorbed into the rice.
Continue like this, stirring occasionally, until the rice is almost tender (but the grains still firm) and looking
creamy.
(this should take about 20 minutes depending on the type of rice used)
Add the knob of butter and two thirds of the parmesan.
Using a wooden spoon beat well until you achieve a thick glossy texture
Check seasoning.
serve straight away, adding more of the parmesan if desired
Cover and rest the risotto for a couple of minutes.