Saffron risotto with oven-baked tomatoes and glazed onions

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 50 g butter
• 100 g risotto rice
• 50 g white wine
• 1 pinch(s) of saffron
• 300 ml broth
• 60 g Parmesan
• 1 bunch of spring onions (onion)
• butter
• Salt
• 20 cherry tomatoes
• olive oil
• Sugar
• salt and pepper
• 4 sprigs of thyme
• 2 sprigs rosemary
• 2 garlic cloves, crushed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Dice the onion and garlic. Sauté in the butter, add the risotto rice, and sauté until translucent. Deglaze with white wine, bring to a boil, and top up with saffron and 2/3 of the stock. Simmer gently, stirring occasionally and adding a little of the remaining stock until the rice is al dente. Finally, stir in the Parmesan cheese and season with salt and pepper if desired. Arrange the cherry tomatoes in a baking dish greased with olive oil, season with salt, sugar, pepper, thyme, rosemary, and crushed garlic cloves. Cook in a hot oven at 180°C (top/bottom heat) for 20 minutes. Trim and wash the spring onions, blanch them, and then cool in iced water. Later, reheat in a pan with butter and season with salt. Arrange the leeks decoratively on top of the risotto with the oven-baked tomatoes.