Creamy Tomato Risotto - Cooking like a Boss

Easily the nicest risotto recipe Jonathan knows... A little more time intensive than others but a real treat. Make sure to use fresh basil leaves, not dried! Also, just pour as much stock in the blender as will fit with the tomatoes...

600g ³⁄₅kg 1.32lb 21.2oz chopped tomatoes	blend until smooth	keep simmering in saucepan			stir in quarter at a time until absorbed	add when half of stock absorbed	remove from heat and cover for 1 min	stir in	sprinkle
1 ¹⁄₂l 1500ml 100tbsp 300tsp 6.34cup 2.64pint vegetable stock
knob butter	melt	cook until softened 6-8 min	stir in and cook for 1 min	cook and stir 1 min
1 ¹⁄₂ tbsp 0.022 l 22 ¹⁄₂ ml 4 ¹⁄₂ tsp 0.095 cup 0.04 pint oil
1 ¹⁄₂ onion	finely chopped
3 cloves garlic	finely chopped
3 tsp 0.015 l 15 ml 1 tbsp 0.063 cup 0.026 pint dried rosemary
375g ³⁄₈kg 0.827lb 13.2oz risotto rice
450g 0.45kg 0.992lb 15.9oz cherry tomatoes	halved
small pack basil	roughly torn
6 tbsp 0.09 l 90 ml 18 tsp 0.38 cup 0.158 pint grated parmesan