Parade Tomato Basil Risotto

For the tomato-basil risotto, first finely dice the onions. Chop the garlic finely. Wash and halve the cocktail tomatoes. Pluck the basil leaves.

Heat butter and oil in a large shallow saucepan. Sauté onions and garlic until translucent. Sauté rice briefly. Deglaze with white wine and cook over low to medium heat for 3 minutes. Gradually add hot vegetable stock and cook for a total of 20-25 minutes, stirring occasionally. Season with salt and pepper. At the end, fold in a little grated Parmesan to make the risotto creamier.

Add the cocktail tomatoes and cook for 5 minutes. Arrange the risotto in deep plates or bowls, place basil leaves on top and sprinkle with Parmesan shavings. Serve the tomato and basil risotto immediately hot.

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