In a saucepan heat and keep warm, the low-sodium chicken broth.
In another large saucepan heat olive oil over medium heat. Add minced shallot, arborio rice and white wine and cook, stirring, about 1 min. Stir in 1 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added.
With the last addition of broth stir in halved cherry tomatoes; cook, stirring, until thick and creamy, about 6 min more.
Stir in butter, kosher salt and Parmesan. Serve immediately.
Notes
You can substitute extra chicken or vegetable broth for the wine.