1. Preheat the oven to 180C fan-forced (200C conventional).

2. Add the tomatoes on the vine to a roasting tray. Drizzle over a little olive oil and season with salt and pepper. Roast for 20-30 minutes or until soft and the skins have split.

3. Meanwhile, add the 2 tablespoons of olive oil to a medium saucepan and over medium heat. Once hot, add the onion and sweat until soft and translucent, about 5 minutes. Season with a pinch of salt then add the tinned cherry tomatoes and cook until they are breaking down, stirring here and there to help them along. Add the tomato paste and the wine and cook until the wine has evaporated. Add the rice and stir to coat in the reduced tomato mixture.

4. Add the stock, a ¼ cup at a time, stirring constantly; as it evaporates add more stock. Once the initial cup's worth of stock has been added, add the can of crushed tomatoes. Cook for 3-5 minutes, stirring regularly. Test for doneness – there should be a slight bite to the grain, and when you pass a spoon through the mixture, it should hold its place. If it's still not done, add a little more stock, stirring until it is absorbed and the rice is cooked to your liking. Stir through the knob of butter and the parmesan. Season with salt and pepper.

5. Divide risotto among bowls. Top with a few slices of mozzarella and some roasted vine tomatoes, fresh herbs and chilli flakes, if using, and serve.

More tinned tomato recipes from Katrina Meynink