Roast tomato and rosemary risotto

[Serves 4]

6 Roma tomatoes, halved or quartered
2 tbsp fresh rosemary sprigs
2 cups Arborio rice
Sea salt and black pepper
2 tbsp olive oil, for drizzling
1 tbsp olive oil, for frying
2 cloves garlic, finely chopped
1 onion, finely chopped
½ cup white wine
1,2L hot vegetable stock
2 tbsp butter
½ cup grated Parmesan cheese
Wild rocket to garnish

1 Preheat oven to 200ºC. Place tomatoes on a small baking tray, sprinkle with rosemary, salt and pepper, and drizzle with olive oil. Bake for 20–30 minutes.
2 Heat olive oil in a heavy-based pot. Sauté garlic and onion for 2 minutes, add rice and sauté for another minute or until rice is golden.
3 Add wine and stir continuously until it is all absorbed.
4 Add warm stock (a ladle at a time) and stir continuously until all the stock has been absorbed before adding the next ladle. This should take about 25 minutes.
5 Stir through the roasted tomatoes and pan juices, add the butter and Parmesan cheese. Season.
6 Divide risotto between 4 bowls and serve topped with extra Parmesan and rocket.