Halve your cherry tomatoes and oven bake for 15 minutes with a pinch of salt and a tablespoon of oil at 180 degrees.

Toast the rice in a shallow pan with a tablespoon of your chosen oil.

Add the wine and allow to evaporate.

Pour in boiling water to the pan, between 650 – 750ml.

Stir on a medium-high heat for 15-17 minutes.

Add the ricotta to a bowl along with the lemon zest, pinch of salt and the honey. Stir and set aside.

When the risotto is cooked, remove it from the heat, stir in the butter and Parmigiano Reggiano.

Season as required.

Plate up the risotto.

Top with the baked cherry tomatoes and add top with a quenelle of ricotta.

Drizzle with a little extra virgin olive oil (optional).

Top tip: When eating, we like to stir the quenelle of ricotta into the risotto for added sweetness. Buon appetito.