Goat cheese risotto with glazed tomatoes

Ingredients for 4 servings:

• 300 g rice (risotto rice)
• 100 ml white wine
• 1 ½ liters vegetable broth
• 2 onions
• 250 g cherry tomatoes
• 100 g goat’s cheese
• 4 sprigs rosemary
• 1 clove(s) garlic
• 1 tbsp honey, approx.
• 1 shot of balsamic vinegar
• salt and pepper
• some oil
• 2 tbsp butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Heat the stock in a large pot and keep warm. Dice the onions and fry half in a second pot with oil and a rosemary sprig until translucent. Add the risotto rice and sauté briefly, then deglaze with wine. Now add ladlefuls of stock to the rice and continue cooking, stirring constantly. Once half of the stock has been added to the rice, remove the rosemary sprig and replace it with two fresh ones (any fallen rosemary needles can be left in the rice). When the rice is cooked and the risotto is nice and creamy, season to taste, stir in the goat’s cheese and two level tablespoons of butter. Remove the rosemary sprigs. Since the tomatoes don’t need long to cook, it’s enough to prepare them at the end. To do this, fry the remaining diced onions in a pan with oil until translucent, add the garlic, and add the washed tomatoes. When they start to shrivel, deglaze with a dash of balsamic vinegar (about 2-3 tablespoons) and a drizzle of honey (about 1 tablespoon), season with salt and pepper, and simmer over low heat until the sauce begins to thicken slightly. Serve both with a dry white wine.