Risotto with baked tomatoes

Ingredients for 4 servings:

• 300 g cherry tomatoes with vines
• 3 tbsp olive oil
• 1 onion(s)
• 300 g risotto rice
• 600 ml vegetable stock
• 200 ml tomatoes, pureed
• 2 tbsp balsamic vinegar, dark
• 1 tbsp butter flakes
• 50 g Parmesan, freshly grated
• 2 pinches of coarse sea salt
• optional oregano for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C fan/convection oven. Wash the tomatoes, pat dry, and place them on a baking sheet lined with baking paper. Drizzle with 1 tablespoon of olive oil and sprinkle with sea salt, then bake in the center of the oven for 10 minutes. Peel and finely dice the onion. Sauté in olive oil, add the rice, and cook until translucent. Gradually add the hot stock in 4 batches. Reduce each batch, stirring occasionally. Stir in the passata and reduce a little. Stir the balsamic vinegar, butter flakes, and 40g of the Parmesan cheese into the risotto. Serve garnished with a little coarse sea salt, the remaining Parmesan cheese, and a sprinkling of oregano. Place the tomato vine on top.