Place the olive oil and garlic in a shallow pan over a medium heat
Stir in the bacon and onion and cook for 5 minutes
Stir in the risotto rice
Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
Taste the rice to make sure it is properly cooked, add more liquid if required
Add a drizzle of olive oil to another shallow pan over a medium to high heat
Saute the tomatoes for 5 minutes or until roasted
Season the rice and stir in the chives and dairy free cheese
Divide the rice between two bowls and top with the roasted tomatoes
