Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the tomatoes onto a piece of foil with half the butter, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.
Boil a full kettle, then pour the boiled water (see ingredients for amount) into a measuring jug.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in the boiled water from your measuring jug and the veg stock paste, stirring well to combine. Bring back up to the boil, then pop a lid onto the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, heat a small frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl.
Crumble the Greek style salad cheese. Roughly chop the chives (use scissors if easier).

When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, pesto, half the chives and the remaining butter.
Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the pesto risotto between your bowls and top with the roasted baby plum tomatoes, spooning over the juices from the parcel.
Scatter over the Greek style salad cheese and remaining chives, then finish with a sprinkling of toasted pine nuts. Enjoy!