Instructions

Prepare the pesto first. Grate the Parmesan and place it in a mixer together with the chervil, parsley, pine nuts and rapeseed oil. Purée into a creamy pesto, season with salt and set aside. Preheat the oven to 200°C (top and bottom heat). Cut the cherry tomatoes in half and place them on a baking tray covered with baking paper. Sprinkle 1 tablespoon of powdered sugar, 1 teaspoon of salt and 2 tablespoons of olive oil over them and add a clove of pressed garlic. Mix well and bake in a pre-heated oven for approx. 30 minutes until the tomatoes are soft and have started to caramelize a little.

In the meantime, dice the dried tomatoes and the onions. Scrape out the vanilla pods. Heat 2 tablespoons of olive oil in a saucepan. Sauté the onions, then add the risotto rice, dried tomatoes, vanilla and tomato purée. Brown briefly and deglaze with the wine. Add some vegetable stock and reduce while stirring. Add a little more stock and allow to reduce. Continue this process until the risotto is cooked al dente. Season to taste. Fold in the caramelized tomatoes and serve with the pesto.