Sauté the onion and garlic in olive oil until soft in a large and wide pan. In the meantime prepare the vegetable stock by mixing 2 cups of boiling water and 1 stock cube.

When the onion and garlic have softened, add the risotto rice and allow to toast for 2 to 3 minutes. Then add the can of cherry tomatoes, and mix to combine. Now start gradually adding stock, 1 cup at a time ( or use a ladle) and wait for it to be absorbed, then add the next one. Continue like this until the rice is cooked. Stir often so it doesn’t stick. This will take around 18-20 minutes, when it is done, add basil leaves, salt and pepper.

At this point, after removing the pan from the heat, you can add vegan butter or vegan parmesan and mix it to have a creamier texture, but I find it is not necessary for it to be creamy.