Sauté chopped garlic & onions in butter in a large frying pan, add Arborio rice, mix well & continue sautéing for 2-3 minutes.
Mix tomato-basil pasta sauce & vegetable stock and bring it to a boil, season well & start adding gradually into sautéed rice (ladle by ladle), adding next ladleful only when last stock / sauce is almost absorbed by rice. Cook until rice is just done but still firm.
Sauté cherry tomato halves in olive oil briefly, season with salt & freshly cracked black pepper, add fresh cream and fold it in the cooked risotto.
Garnish with parmesan cheese shavings & fresh parsley or basil leaves, serve at once.
