Risotto with Honeytomatoes®

Peel and finely chop the onion and press the garlic. Strip the leaves from the thyme sprigs. Cut the Hon-eytomatoes® in half.

Heat the butter in a deep frying pan and fry the onion together with the garlic and thyme. After 4 minutes, add the tomato paste and cook for 2 minutes, then add the risotto rice. Stir for 2 minutes until all the grains are translucent. Deglaze with the white wine and keep stirring until the liquid has been com-pletely absorbed. Now add the vegetable stock a ladle at a time, waiting between additions until all the liquid has been absorbed. When the rice is tender, stir in the Honeytomatoes® and Parmesan cheese.

Serve the risotto with some black pepper.