Instructions

• Heat the olive oil in a skillet over a medium heat, add the onion and sauté for 3 minutes. Add the risotto rice and sauté for a further 3 minutes, stirring, until the grains become translucent. Now add the tomato sauce and chicken broth and bring to a boil. Cook without a cover for 25 minutes or until the rice has cooked, stirring regularly.
• Heat a dry grill pan and grill the tomatoes for 3-5 minutes until grill marks appear on the tomatoes.
• Remove the risotto from the heat. Stir in ⅔ of the goat cheese and season with salt and pepper. Divide the risotto between 4 bowls on top with the cherry tomatoes, almonds, the rest of the goats cheese, and the basil leaves. Serve immediately.