This is probably one of the nicest things I have made recently and also one of the easiest. I roasted the cherry tomatoes in the oven drizzled in a little olive oil for about 20 minutes. Then made a risotto by frying a little butter and onion with the rice before adding in about half a pint of chicken stock and a cup of nice white wine. The tomatoes and a handful of fresh coriander were stirred in at the last minute.