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Baked Cheese & Tomato Risotto

Ciara Attwell @ My Fussy Eater
  • 37 minutes
  • Serves 4

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