Tomato skewers on herb risotto

Name: Tomato skewers on herb risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 TABLESPOON Butter; 250 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 ml Vegetable broth (instant); 300 g Spring onions; 500 g small tomatoes (about 30 g each); 1 sprig of rosemary; 1/2 bunch Thyme; 4 TABLESPOONS Parmesan cheese; 2-3 TABLESPOONS Olive oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 TABLESPOON Butter
250 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 ml Vegetable broth (instant)
300 g Spring onions
500 g small tomatoes (about 30 g each)
1 sprig of rosemary
1/2 bunch Thyme
4 TABLESPOONS Parmesan cheese
2-3 TABLESPOONS Olive oil

Directions

1
Melt the butter. Steam rice in it until transparent. Season with salt and pepper. Deglaze with 250 ml broth. Cook for about 10 minutes at low heat.
2
Add 500 ml stock little by little and cook for about 15 minutes. In the meantime clean and wash the spring onions. Cut approx. 4 cm long middle pieces from the spring onions. Cut the remaining spring onions into small rings. Wash and clean the tomatoes. Put the spring onion pieces and tomatoes alternately on skewers. Strip rosemary needles from the stalks, chop thyme. Stir the herbs and leek and onion rings into the risotto. Season again and stir in parmesan. Fry skewers in hot olive oil for 5 minutes.
3
Put the spring onion pieces and tomatoes alternately on skewers. Strip rosemary needles from the stalks, chop thyme. Stir the herbs and leek and onion rings into the risotto. Season again and stir in parmesan. Fry skewers in hot olive oil for 5 minutes. Season with salt and pepper. Arrange risotto and skewers in portions