Heat a large pan to medium high heat and add the olive oil, swirling to coat. Sauté the garlic and onion, stirring occasionally, until the onion is translucent and soft.  Add the rice and stir gently for 2 to 3 minutes. Once the rice is heated, pour in the wine and let it evaporate. Season with salt and pepper, then add a little vegetable broth (about half a cup) until the rice is covered. Stir continuously and let the rice absorb the broth. When the broth is absorbed, add another half cup of broth and repeat the process. Continue until you have used all the broth. Ensure the rice grains are soft yet firm before turning off the heat. Stir in the parmesan cheese, butter, and Perfect Choice Basil Pesto. Heat another pan to medium high heat and add a drizzle of olive oil. Wait until the pan is hot and sauteé the cherry tomatoes. Season with salt, pepper, and sugar. Serve your Basil Risotto in bowls and top each bowl with the sautéed tomatoes.  Enjoy!