Heat up the vegetable stock and keep it warm on low heat
Finely chop a shallot. Let this simmer on low heat in olive oil. Add oregano and tomato paste
Add the rice to the pot and stir it until mixed with the shallot and tomato paste
Deglaze everything with a cup of white wine. Let the alcohol cook out and lower the heat
Add the vegetable stock to the rice. Add it in one cup at a time and only add more stock once the previous cup has absorbed. Keep adding stock until the rice is cooked
Season the cherry tomatoes with olive oil, oregano, salt & pepper. Cook it in the oven for 15 min at 180°C
Turn off the heat once the rice is cooked, mix in a lot of grated parmesan. Taste it and add more salt or pepper if needed
Take the cherry tomatoes from the oven and use the to top of your dish. Add some extra basil
