Wild garlic and rocket risotto with balsamic tomatoes and walnuts

Ingredients for 3 servings:

• 50 g wild garlic, fresh, chopped
• 50 g arugula, chopped
• 2 cups risotto rice
• 1 onion(s)
• 75 g Parmesan
• 1 tomato(s)
• 750 ml vegetable stock
• 1 tbsp Crema di Balsamic vinegar
• 2 tbsp water
• salt and pepper
• 1 tsp, heaped wild garlic pesto
• 125 ml white wine
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chop the wild garlic and arugula and mix in a bowl. Set aside. Finely chop the onions and fry them with the rice in olive oil in a pan. Deglaze with white wine and reduce the wine. Gradually add more stock and reduce continuously, stirring constantly. After about half the stock has been used up, stir in the wild garlic pesto and continue as before. Once all the stock has been used up, add most of the wild garlic and arugula mixture to the rice and mix in together with the Parmesan cheese. Let the risotto simmer on the stove at a very low heat, seasoning with salt and pepper to taste. Meanwhile, toast the walnuts in a small pan without oil and set aside. Dice the tomatoes and briefly toss them in the still-hot pan. Deglaze with the balsamic vinegar and water and let it thicken for a few minutes. Season with salt and pepper. Transfer the risotto to a plate and sprinkle with the remaining wild garlic and arugula mixture. Garnish with roasted walnuts and balsamic tomatoes.