Place your halved sugarbelle tomatoes on baking parchment and drizzle over your balsamic vinegar and a sprinkle of salt. Place in oven and cook @180 for 10-12 mins.

Fry your onion and garlic in your olive oil on a low heat for 4-5 mins until soft, then add your rice and cook rice until it becomes translucent.

Add in your white wine and stir the rice until the liquid has evaporated. Once it has, add a ladle of your vegetable stock and keep stirring. Once the stock has evaporated add another ladle and do this for 18-20 minutes. At about the 15 minute mark add in the chopped tomatoes and basil.

Finish the risotto with the Cream cheese and roasted sugarbelle tomatoes.