Sage Risotto

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 bunch of sage
• 6 tbsp oil (olive oil)
• 250 g rice (risotto rice)
• 150 ml white wine
• 700 ml vegetable broth, hot
• 250 g cherry tomatoes (on the vine)
• 80 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely dice the onion and finely chop the garlic. Set aside 4 sage sprigs, pluck the remaining leaves, and cut them crosswise into 1/2 cm thick strips. Heat 4 tablespoons of oil in a wide saucepan, fry the sage sprigs over medium heat for about 1 minute, then remove. Sauté the onion, garlic, and sage strips in the oil until translucent. Add the rice and stir until all the grains are coated with fat. Deglaze with wine and allow the liquid to evaporate. Top the rice with hot broth until it is just covered. Cook over medium heat for 25 minutes, gradually adding the broth and stirring frequently. Sauté the tomatoes in 2 tablespoons of olive oil over medium heat for 3 minutes. Stir half of the Parmesan cheese into the risotto, season with salt and pepper. Serve garnished with tomatoes and fried sage. Serve with the remaining cheese separately. Delicious on its own or with veal liver, for example.