Summary

Ingredients

• 400 g rice, (risotto rice)
• 1 liter vegetable broth or poultry broth
• 200 ml wine, white, dry
• 3 bunch rocket
• 2 shallot (s)
• 2 cloves garlic
• 4 tomato (s)
• 80 g parmesan, freshly rated
• Salt and pepper, from the mill
• olive oil
• 1 tablespoon butter or a dash argan oil

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Instructions

1. Clean the rocket and process 2/3 with a little olive oil in a blender to make a kind of pesto. Roughly chop the remaining rocket. Core the tomatoes and cut into small cubes. Finely dice shallots and garlic as well.
2. Bring the stock to a boil in a saucepan, at the same time in another saucepan fry the finely chopped shallots and garlic in olive oil until translucent, add rice and sauté briefly. Deglaze with white wine and let it boil down, only then gradually add the hot broth. Cook the rice until al dente, stirring constantly.
3. Take the pot off the hob. Fold in the rocket pesto, add the diced tomatoes and stir in the parmesan. Season to taste with salt and freshly ground pepper and possibly stir in a dash of argan oil or a tablespoon of butter.
4. Decorate with the roughly chopped rocket and parmesan shavings and serve.