In a large pan, glaze onions and garlic. Add tomato paste and fry for 3-5 minutes. Add the risotto rice and combine everything. Add white wine and simmer. Now add the whole amount of broth. Stir and let simmer for 30-40 minutes (depending on bite resistance) at moderate heat. Stirring occasionally. Add more liquid depending on consistency.
In the end, add butter and ** nutritional yeast or grated * Parmesan.
Add tomato halves and mix carefully with the olives. Serve on plates with basil or parsley and freshly ground pepper.