Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 bunch sage
• 6 tablespoon oil (olive oil)
• 250 g rice (risotto rice)
• 150 ml white wine
• 700 ml vegetable stock, hot
• 250 g cherry tomatoes (on the bush)
• 80 g parmesan, rated
• salt and pepper

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Instructions

1. Finely dice the onion, finely chop the garlic. Put 4 sprigs of sage aside, pluck off the remaining leaves and cut across into 1/2 cm thick strips. Heat 4 tablespoons of oil in a large saucepan, fry the sage sprigs in it over a medium heat for about 1 minute, remove. Steam the onion, garlic and sage strips in the oil until translucent. Add rice and stir in until all of the grains are coated with fat. Deglaze with wine, allow the liquid to evaporate. Top up the rice with hot broth until it is just covered. Cook over a medium heat for 25 minutes, gradually adding the stock and stirring again and again. Fry tomatoes in 2 tablespoons of olive oil over medium heat for 3 minutes. Fold half of the parmesan into the risotto, season with salt and pepper. Serve garnished with tomatoes and fried sage. Remainder Serve the cheese separately.
2. Tastes solo or, for example, with veal liver