Risotto with dried cherry tomatoes and spring onions
This risotto with sun-dried cherry tomatoes and spring onions impresses with its intense aromas and delicate freshness. Toasted pine nuts and Parmesan cheese add extra depth.
Ingredients · Servings 4
- 200g dried cherry tomatoes in oil
- 2 cloves of garlic
- 200g risotto rice
- 125 ml white wine
- 700 ml chicken or vegetable stock
- 60 g pine nuts
- 75 g Parmesan
- 50 g Butter
- Salt
- freshly ground black pepper
- 1 bunch of spring onions
Method · 30 min
- Drain the tomatoes. Heat 3 tablespoons of the pickling oil in a pot. Peel and finely chop the garlic, then sauté it in the hot oil.
- Add the rice, sauté briefly, then deglaze with white wine and let it almost completely evaporate.
- Pour in a quarter of the broth and simmer over medium heat until the rice has absorbed the liquid, stirring frequently. Repeat this process until all the broth is used up.
- Meanwhile, toast the pine nuts in a pan without oil until golden brown.
- Wash, trim, and slice the spring onions diagonally.
- Grate the Parmesan cheese finely.
- After about 20 minutes, when the rice is cooked but still has a slight bite, gently stir in the Parmesan, pine nuts, spring onions, and tomatoes. Finally, enrich the risotto with butter and season with salt and pepper.
From the stock
- 200 g
garlic cloves
- 200 g
Risotto rice
- 125 ml
white wine
- 700 ml
poultry or vegetable broth
- 60 g
pine nuts
- 75 g
Parmesan
- 50 g
