Risotto with Tomatoes and Feta cheese - My Greek Dish

Ingredients

• 200g/ 7 ounces risotto rice (Arbiorio or carnaroli)
• 3.5 cups vegetable stock
• 1 medium red onion, finely chopped
• 1 clove of garlic, finely chopped
• 3 tomatoes, grated and 6 cherry tomatoes, cut into halves
• 150g feta cheese, crumbled (5-6 ounces)
• 1 tbsp fresh or 1 tsp dry oregano
• 1 glass of dry white wine
• a knob of butter
• 2 tbsps extra virgin olive oil
• salt and freshly ground pepper
• 1 tbsp ouzo (or sambuka)