for 2 person

Tomatoes

150 g	vine-ripened cherry tomatoes
½ tbsp	olive oil
¼ tsp	salt
a little	pepper

Risotto

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
200 g	risotto rice
8 dl	vegetable bouillon
100 g	basil pesto
40 g	grated Parmesan
¼ tsp	salt
a little	pepper

How it's done

Tomatoes

Mix the tomatoes, oil, salt and pepper, spread onto a baking tray lined with baking paper.

To roast

Roast for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Risotto

Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the pesto and cheese, season. Plate up the risotto, top with the tomatoes.

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