Heat the oven at 200 degrees. Chop the onion and garlic. Fry these in a pan with a tablespoon of oil. Add the risotto rice and bake for 3 minutes.
Deglaze with the white wine. Wait until the wine has been absorbed. Then add the tomato sauce and a tablespoon of stock. Stir occasionally. In the meantime, put the cherry tomatoes in an oven dish, drizzle with a little oil and sprinkle with a pinch of salt and pepper. Roast them for 15 minutes in the oven or 10 minutes in the Airfryer.
Once the tomato sauce and the first spoon of stock have been absorbed, add the next spoonful of stock. Cook the risotto for a total of around 25 minutes, but in between, test whether it is ready. It should be soft but still have a little bite inside.
Grate the Parmesan cheese and stir through the risotto. Finally, stir in a few basil leaves. Spoon the risotto onto plates and divide the mozarella over it. Add the roasted tomatoes and garnish with basil.