Parmesan and Pesto Risotto with Cherry Tomatoes
Make the most of in-season cherry tomatoes by pairing them with this delicious pesto risotto
On a medium-high heat, fry onions in oil, add garlic gloves and sauté for several minutes until onions start to caramelise.
Reduce heat to medium, and stir Arbrorio rice into pan until rice is evenly coated with the onions and garlic. Pour a small amount of chicken stock into pan and stir risotto occasionally until the liquid evaporates. Continue this method until all of the chicken stock has been evaporated. (should take about 15 minutes)
Once all chicken stock has been added, test rice to make sure it’s tender and creamy. If rice is not tender, add additional chicken stock until it’s cooked through.
Stir through the pesto, cherry tomatoes and parmesan into the risotto and season with salt and pepper to taste.