Summary

Ingredients

• 500 g tomato (s)
• salt
• 120 g shallot (s), finely diced
• 1 clove garlic, diced
• 60 g tomato (s), dried in oil (to be cauht), finely diced
• 1 tablespoon tomato paste
• 4 tablespoon oil, (tomato oil)
• 250 g risotto
• sugar
• Pepper, black, freshly ground
• 100 ml white wine, dry
• 500 ml vegetable stock
• 50 g pine nuts
• 50 g parmesan, freshly rated
• 50 g rocket
• 100 g olives, black, pitted

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Instructions

1. Score the tomatoes in a cross shape, cut out the stalk and briefly dip the tomatoes in boiling salted water until the skin begins to peel off. Rinse tomatoes in cold water, peel, quarter, core and roughly dice.
2. Stew the dried tomato cubes with shallots, garlic and tomato paste in a saucepan in hot oil for 2 minutes, only then add the rice and stir in. Season with salt, a pinch of sugar and pepper. Deglaze with white wine, bring to the boil briefly and add 50 ml of stock. Stew the rice over a mild heat while stirring until all the liquid is absorbed. Pour in some more broth, continue to stew and stir. Repeat this process until all the liquid has been used up and the rice is firm to the bite (approx. 20-25 minutes).
3. In the meantime, roast the pine nuts in a pan without fat until golden brown.
4. 1 minute before the end of the cooking time, stir the fresh diced tomatoes, olives and parmesan into the cooked risotto and season with salt and pepper. Serve immediately sprinkled with pine nuts and rocket.