Preheat the oven to 200°C.
Put the chicken breast, cherry tomatoes, 2 cloves of garlic (whole) and 2 sprigs of rosemary into a roasting tray and cook it for 10-12 minutes or until the chicken is tender.
Slice the onion into small pieces and fry off with the remaining garlic clove (crushed) and chopped rosemary.
Remove the chicken breast, tomatoes and garlic from the tray (discard the garlic) and add the stock (hot) and tinned tomatoes to the roasting tray. Put the roasting tray on a low heat and deglaze the pan to get all the juices from the chicken and tomatoes. Sieve out the rosemary and leave to stand.
When the onion is cooked add in the risotto to the pan to get it covered in all the oils and garlic. Add the glass of white wine. Cut the chicken breast into pieces and leave to stand. After the wine has been soaked up by the risotto, slowly add a ladle of the stock at a time and simmer on a low heat.
Once most of the stock has been used, add the cheese (to taste) and also some salt and pepper. Cook the risotto until it has a slight bite and falls off the spoon gently. Serve with some garlic bread and a glass of cold white wine.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.