Hot Dogs and Cherry Tomato Risotto

Ingredients
Olive oil cooking spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
4 cups reduced-salt chicken stock, simmering
6 extra-lean beef hot dogs
9 oz cherry tomatoes, halved
1/4 cup flat-leaf parsley, chopped
shaved parmesan cheese, to serve

Directions:
1 Heat a heavy-based saucepan over medium heat. Spray lightly with oil. Add onion and garlic. Cook for 3 to 5 minutes or until light golden.
2 Add rice. Stir to coat in onion mixture. Add 1 ladleful of hot stock, stirring until stock has been absorbed. Continue to add stock, 1 ladleful at a time, until all stock has been added and absorbed. 3 Meanwhile, heat a chargrill or frying pan over medium-high heat. Spray lightly with oil. Cook hot dogs for 10 minutes, turning often, or until cooked through. Thickly slice.
4 Stir hot dogs, tomatoes and parsley through rice mixture. Remove from heat. Cover. Stand for 5 minutes. Season with salt and pepper. Spoon into bowls. Top with parmesan cheese. Serve.