Caramelize the Onions

1. Heat the Olive Oil: In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
2. Cook Slowly: Cook, stirring occasionally, for about 20 minutes, or until the onions are golden brown and caramelized. Remove from the pan and set aside.

Prepare the Risotto Base

3. Sauté Garlic and Tomatoes: In the same pan, add another tablespoon of olive oil. Sauté the minced garlic for 1 minute, then add the cherry tomatoes. Cook for 3-4 minutes until the tomatoes start to soften.
4. Toast the Rice: Add the arborio rice to the pan and stir for 1-2 minutes until the rice is coated and slightly translucent.
5. Deglaze the Pan: Pour in the white wine and stir until most of it has evaporated, about 2-3 minutes.

Cook the Risotto

6. Add Broth Gradually: Begin adding the warmed vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be mostly absorbed before adding more. Continue this process for 18-20 minutes until the rice is tender and creamy.
7. Combine Onions: Stir in the caramelized onions during the last 5 minutes of cooking.

Finish and Serve

8. Add Parmesan: Once the rice is cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Garnish and Serve: Top with fresh basil or parsley and serve hot.