Parsley Risotto

Ingredients

• 2 bunches parsley (40 g)
• 2 shallots
• 3 Garlic cloves
• 4 tbsp olive oil
• 250 g Risotto rice
• 800 ml hot vegetable broth
• 80 g parmesan (30% fat in solids)
• 250 g small plum tomatoes
• Salt
• Pepper

Instructions

1. 1.

   Wash the parsley, set aside a few leaves; blanch the rest in boiling water for 30 seconds, then shock in ice water and finely puree while still damp.

2. 2.

   Heat 3 tbsp oil in a pot. Sauté the rice with shallots and garlic, stirring over medium heat for 4 minutes. Deglaze with a little broth and continue cooking, stirring until the liquid is absorbed. Add more broth so that the rice is just covered. Stir occasionally and cook for about 20 minutes, replenishing hot broth as needed. The rice should remain slightly firm at the end and the liquid creamy.

3. 3.

   Meanwhile grate two-thirds of the cheese, leaving the rest to be shaved. Clean the tomatoes, cut off stems, wash, halve them and fry in the remaining oil for 5 minutes over medium heat.

4. 4.

   Stir the shredded cheese and parsley puree into the risotto, season with salt and pepper. Fold in the tomatoes, serve the parsley risotto in deep bowls and garnish with shaved cheese and reserved parsley.