Dice the onion, crush the garlic, thinly slice the chili and halve the cherry tomatoes. Grate the parmesan.

Heat a large frying pan over medium heat. Drizzle with oil. Once hot add the onion and fry for 4 mins.

Add the garlic and chili, and cook for 1 min.

Add the cherry tomatoes and fry for 3 minutes.

Stir in the chopped tomatoes, vegetable stock, and 250 ml of water, bring to a boil, reduce to medium, and simmer for 3 minutes.

Stir in the orzo. Cook for 10 mins until the orzo is cooked. Add a few tablespoons of water if it begins to dry out.

Stir in three-quarters of the Basil.

Serve in bowls topped with the remaining Basil and parmesan.