Method
Step 1
Heat oven to 200⁰C. Dissolve the stock granules in the boiling water.
Step 2
Melt the butter in a pan on medium to high heat. Add the onion and sauté for 3-4 mins until the onion is soft. Add the mushrooms and a little salt and pepper and cook until nicely browned - about 5 minutes. Add the risotto rice and mix well. Now add the cream and cook for about 2 minutes until absorbed.
Step 3
Add and stir in the cherry tomatoes, the hot stock, and the parmesan cheese (reserving a little for the garnish).
Step 4
Pour the mixture into a large casserole dish and cover with a lid. Cook in the oven for 25 minutes. Check that the risotto is cooked and then remove and let it stand for 5 minutes before serving.
Step 5
To serve, divide the risotto between the serving bowls.