Tomato Risotto With Oven Roasted Cherry Tomatoes | Cookies and Salt

Ingredients

• 300 g risotto rice
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 tbsp dried oregano
• 1/2 tbsp dried basil
• 1/2 cup white wine
• 800 ml vegetable broth
• 400 ml crushed tomatoes
• 60 g plant-based parmesan, granted
• 250 g cherry tomatoes
• a few leaves fresh basil