Tomato Risotto with Burrata | Summery & Creamy

Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, spread them on a baking sheet lined with baking paper, drizzle with 1 tbsp of olive oil and season with a pinch of salt and pepper. Roast in the hot oven for approx. 15-20 minutes until the skin bursts and the tomatoes lightly caramelise.

Finely chop the onion and garlic cloves. Heat the vegetable stock in a small pot and keep warm.

Heat 2 tbsp of olive oil and half of the butter (20 g) in a wide pot. Sauté the onion and garlic over medium heat until translucent. Add the risotto rice and toast while stirring for approx. 2 minutes until the rice grains shine translucently.