Pine Nut Risotto with Tomatoes and Herbs

Peel and finely dice the shallots. Roast the pine nuts in a frying pan without fat until golden brown. Heat 20 g butter and sauté the shallots until translucent. Add the long-grain rice and sauté until slightly translucent. Extinguish with white wine and fill up with 200 ml hot stock. Season with salt and pepper. Cover and simmer over medium heat for 6 min, stirring a few times. Then remove from heat and simmer for 8-10 min.

Transfer the risotto to a shallow dish and spread evenly. Cover with plastic wrap and cool.

In the meantime, cut the tomatoes into fine strips and the chives into fine rolls. Chop the parsley and thyme leaves. Heat the olive oil and sauté the tomatoes over medium heat, add the remaining stock and bring to the boil. Add the cooled long grain rice and simmer over medium heat for 1-2 min. Add remaining butter and parmesan and stir well. Now add pine nuts and herbs. Serve with the rosemary lamb skewers.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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