Pesto Risotto

1. In a medium pot, warm chicken stock on medium high heat.
2. In a separate deep skillet, cook onions and garlic with olive oil and cook until softened. Add rice to onions and garlic and toast for 1 minute while stirring.
3. Using a large ladle, spoon a small amount (about a cup) of heated stock into the rice-onion mixture and stir until absorbed. Then add another ladleful of stock and stir. Repeat this until all of the stock is used, and the rice is soft and cooked—this takes about 20 minutes. It is important to warm the stock until hot so that you do not cool down your rice while you are cooking it by adding stock.
4. Once all the stock is absorbed and the rice is fully cooked, remove the pot from the heat.
5. Stir in the pesto and cherry tomatoes while the risotto is still warm just before serving.