A creamy risotto with a sweet touch.
I want to make
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.
Delicious with burrata and fresh basil!