INGREDIENTS
1 tbsp
olive oil
1
white onion, finely diced
2 cloves
garlic, chopped
250 g
/ 2 & 1/2 cups cherry tomatoes
200 g
/ 7oz risotto rice
600 milliliters
/ 2 & 1/2 cups hot vegetable stock
75 g
/ 3/4 cup grated cheddar cheese
1 tbsp
chopped fresh chives