Add the butter to a large oven and hob proof pan (that has a lid) and once melted, add the shallots and garlic. Gently cook for 3-4 minutes until softened.
Add the rice and stir and gently cook for 1 minute.
Add the stock, tinned tomatoes, cherry tomatoes, sun-dried tomato paste and salt and pepper and stir well. Put the lid on the pan and put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes, stirring half way through.
Add the parmesan and basil and stir.
When you check the risotto half way through, if it is looking a little too dry then you can add some extra stock. You want there to still be a little liquid in it when serving so it is a little saucy.
If your risotto is still too watery, then put it back in the oven for another 5-10 minutes until some of the stock has absorbed.
You could swap 150ml of the stock for white wine.
Save yourself some time and swap the shallots for onions and use frozen.
You can swap the parmesan for any grated cheese that melts well.
A couple of teaspoons of pesto stirred in just before serving add loads of flavour.