Method:

Add the cherry tomatoes to a roasting tray, drizzle with olive oil and season with salt. Roast in the oven for 20-25 minutes or until the soft and slightly browned.
Remove from the oven and set aside.
In a large pan, drizzle oil and sauté the onions on a medium to low heat until soft.
Add the garlic and herbs, sauté for a minute.
Add the rice and combine. Add one cup of stock to the rice, followed by the fresh tomatoes, sundried tomatoes and sugar.
Add the remaining stock one cup at a time until all the liquid has been dissolved, stirring continuously.
Once the rice is tender season with salt and pepper and add half the parmesan, plain dairy snack and half the roasted tomatoes.
Plate the risotto and top with the remaining tomatoes, parmesan and garnish with fresh basil.