Cheddar and Balsamic Tomato Risotto

Ingredients

• 4 Spring Onions
• 1 Garlic clove
• 3 tbsp olive oil
• 250 g Risotto rice
• 50 ml white wine
• 800 ml hot vegetable broth
• 200 g Cherry tomatoes
• Salt
• Pepper
• 3 tbsp balsamic vinegar (Aceto Balsamico di Modena)
• 100 g cheddar cheese (50% fat in solids)
• 0.5 tsp Dijon mustard
• 2 basil stems

Instructions

1. 1.

   Clean, wash and finely slice the spring onions into rings; peel and dice the garlic. Heat 2 tbsp oil in a pot. Sauté the spring onions and garlic for 3 minutes over medium heat.

2. 2.

   Add the rice and sauté for 2 minutes. Deglaze with wine and let it evaporate. Then pour in about 200 ml broth, stirring occasionally until absorbed. Continue adding broth in portions, cooking the rice for 20–25 minutes; it should still have a slight bite.

3. 3.

   Meanwhile wash the cherry tomatoes. Heat remaining oil in a pan. Sauté the tomatoes for 5 minutes over medium heat. Season with salt and pepper, deglaze with balsamic vinegar, and cook for another 3 minutes. Set the pan aside.

4. 4.

   Grate the cheddar and mix it into the risotto with mustard. Wash the basil, pat dry, and roughly cut into strips. Plate the risotto, top with tomatoes, and garnish with basil.