Lemon risotto & grilled cherry tomatos

I have always been a pasta person and found this Italian classic only recently. What a miss it's been! Risotto is as versatile as pasta and a real pleasure when done properly. Here my official apology for rice: I will make it up to you and get to know you better. Let's start with this recipe.



2 tablespoons olive oil
1 small onion
2,5 dl risotto rice
1,25 litre bouillon
50 g butter
100 g parmesan
Grated peel and juice of one organic lemon
150 g grilled cherry tomatos
Basil leaves to taste


Chop the onion and lightly fry in olive oil for 2 minutes. Add rice and lightly fry for another two minutes.

Add 1 dl bouillon and stir constantly, letting the risotto cook. Repeat until all bouillon is used and the rice is cooked; this takes some 20 minutes.

At the end add butter, parmesan, lemon peel and juice. Stir well until smooth.
Serve with grilled tomatos and basil leaves.