Wild garlic risotto with melted tomatoes

Ingredients for 4 servings:

• 1 bunch of wild garlic
• 400 g rice, e.g. whole grain, long grain or medium grain rice
• 1 m.-sized onion(s)
• 50 ml olive oil, 10 ml for frying, the rest for the wild garlic paste
• e.g. salt and pepper
• 1.2 liters of vegetable broth or more, depending on the rice
• 20 cherry tomatoes
• e.g. olive oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely dice the onion and fry in olive oil. Add the rice and sauté until translucent. Top up with vegetable stock and cook until tender. Meanwhile, halve the cherry tomatoes and fry in olive oil for 5 minutes on each side. Season with salt and pepper. For the wild garlic paste, finely chop the wild garlic and blend it with olive oil in a blender until smooth. Fold the paste into the cooked rice. Serve in a deep dish and garnish with the melted tomatoes.