½ cup soaked sun-dried tomatoes
4 oz cherry tomatoes, halved
3 ¾ cups vegetable stock
¼ cup butter
2 medium red onions, finely chopped
2 cloves garlic, minced
2 cups Arborio rice
1 tsp dried or 4 tsp fresh mixed herbs
Salt and pepper
2/3 cup dry white wine 2/3   
14 oz can chopped tomatoes
1 Tbsp tomato paste
1 tsp sugar

Reserving the liquid, drain the tomatoes. Slice into thin strips. Preheat the broiler to a hot setting and cook the cherry tomatoes for 1 to 2 minutes until lightly charred. Set aside.

Pour the stock into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.

Meanwhile, melt the butter and gently fry the onion, garlic, lemon juice, and sun-dried tomatoes for 2 to 3 minutes until softened but not browned. Add in the rice and cook, stirring, for 2 minutes, until the rice is well-coated. Add the herbs and season.

Add the wine, chopped tomatoes, tomato paste and sugar, and cook gently, stirring until absorbed. Ladle in the stock, one ladleful at a time, until the liquid is absorbed and the rice is thick, creamy, and tender. Adjust the seasoning is necessary.

Gently stir in the broiled cherry tomatoes and serve sprinkled with parsley.