Kindred's Tomato Risotto

Preheat the oven to 350ºF and line a baking tray with baking paper. Toss the Cherry Tomatoes (3 cups) with the Olive Oil (1 Tbsp), Balsamic Vinegar (2 tsp), and a pinch of Salt (to taste). Arrange on the lined tray in an even layer, cut-side up, and drizzle over any remaining dressing. Roast for 20-25 minutes until soft and jammy.

Meanwhile, heat the Olive Oil (1 Tbsp) in a deep frying pan, add the Onion (1) and Garlic (2 cloves), and cook gently for 5 minutes until soft. Combine the Vegetable Stock (2 1/2 cups) and tomato purée in a small saucepan and bring to a gentle simmer.

Stir the Arborio Rice (3/4 cup) and Tomato Paste (4 Tbsp) into the onions and cook for 2 minutes, then pour in the Dry White Wine (1/2 cup). Bring to the boil then stir until incorporated.

Add a ladleful of the Tomato Purée (1 cup). Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the purée 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.

Remove the pan from the heat and beat in half of the Vegan Parmesan Cheese (1/4 cup). Fold in the roast cherry tomatoes and Fresh Basil Leaf (1 handful), then spoon into warm bowls. Top with the remaining cheese and serve.