Risotto with Looye Honeytomatoes

Peel and finely chop the onion and press the garlic. Strip the leaves from the thyme sprigs. Cut the Looye Honeytomatoes 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 Looye Honeytomatoes and Parmesan cheese.

Serve the risotto with some black pepper.