CHERRY TOMATO AND RISOTTO CAKES.

Ingredients....2 and 1/2 cups of vegetable / chicken stock, 1 cup of white wine, 2 tbs of butter/ marg, 1 cup of chopped onions, 2 tbs of minced garlic, 2 cups of arborio rice, 1/2 cup of grated tasty cheese, 12 cherry tomatoes, canola oil for frying, slad leaves, for serving. Place the stock and wine in a medium saucepan and bring to the boil. In a large saucepan, heat the butter/ marg and add the chopped onions and saute until softened, stir through the minced garlic. Add the rice and stir to coat the grains. Add 1/2 a cup of the stock and wine mixture and stir over a medium heat until absorbed. Repeat this process until all the stock has been added and absorbed. Stir through the grated cheese, cover and set aside for 10 minutes. Now take a cherry tomato and shape a handful of the rice mixture around it to form a cake. Repeat until all ingredients are used. Heat the oil in a frying pan, when heated add the risotto cakes and fry for 3 minutes on each side until golden brown. Serve the risotto cakes on a leafy green salad or as you desire.