Roasted cherry tomato risotto with pistachio pesto

A real weekend dish. Very easy, but you need about half an hour to make it. 


- 400g cherry tomatoes
- Pepper and salt
- Olive oil
- 1 small onion, cut into small pieces
- 2 cloves of garlic, crushed to a pulp
- 170g risotto rice
- 250 ml white wine
- 1 Italian tomato broth
- Piece of butter

The pesto

- 15g basil leaves
- 1 clove of garlic
- 30g Pecorino
- 30g roasted pistachio nuts
- 60ml olive oil
- 1 tablespoon of lemon juice 
- Pepper and salt


Preheat the oven to 180°C. Place the cherry tomatoes in an oven dish, sprinkle with salt and pepper and bake for about 15 minutes.

Heat some olive oil in a small saucepan and sauté the onion for 2 minutes before adding the crushed garlic. Stew for 1 minute further and add the rice. Turn the heat up a bit and stir-fry for 1 minute. Season with salt and pepper. Deglaze with the white wine and let it boil before adding a ladle of stock. Stir until the stock is completely absorbed and add another ladle. Repeat this process until the rice is al dente (takes about 20 minutes).

Meanwhile, make the pesto by mixing all ingredients in a small food processor or with an immersion blender until smooth. Taste and season with salt and pepper.

Mix the pesto with a piece of butter through the risotto and serve with the roasted tomatoes.

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