1. Preheat the oven to 200°C (top and bottom heat). Without using any fat, lightly toast the pine nuts in a pan. Put a few to one side to use for decoration. Coarsely grate the parmesan, and also keep a few shavings of this for the garnish. Blend the wild garlic, basil, parsley, parmesan, pine nuts and olive oil together to form a coarse pesto.
2. Peel and finely chop the onion, wash the rice. Heat the vegetable stock in a saucepan and keep it warm. Heat a little butter in a non-stick pan, sauté the onions, add the rice and sauté briefly. Deglaze with approx. 50 ml white wine and reduce over a low heat.
3. Once reduced, add one to two ladles of hot stock. As soon as the liquid has evaporated again, repeat this process and add the remaining wine and stock alternately until the rice is “al dente”. This will take approx. 20 minutes.
4. In the meantime (but don’t forget the risotto – it needs to be stirred constantly so that it doesn’t burn!), wash the tomatoes and place on a baking tray lined with baking parchment. Halve the garlic cloves and add to the baking tray. Salt the tomatoes and drizzle with olive oil. Roast in the oven at 200°C for 10 minutes. Pour the honey over the tomatoes and allow to caramelise for another 3 to 5 minutes.
5. Once the risotto is cooked, fold in the wild garlic pesto and season to taste. Serve on 4 plates, place 3 tomatoes on each portion of risotto and sprinkle with parmesan and pine nuts.
We hope you have fun following our recipe and that you enjoy the results!