Risotto with roasted tomato and cheese

Preheat the oven to 200 ° C. Halve the tomatoes, sprinkle with the oregano and pepper and place them side by side on a baking sheet with the cutting edge above. Sprinkle some olive oil over it and put them in the oven for 20 minutes.

Heat the rest of the olive oil in a thick-bottomed pan and fry the onion and garlic in them without coloring them.

Add the rice and stir until the grains shine. Add a dash of white wine, if necessary, and let it stir in through the rice.

Then add a dash of broth and stir until the rice has absorbed it. Repeat until the risotto has a firm bite.

Scoop the heat source off the basil and cheese.

Serve the risotto on warm plates with the puffed tomatoes on it. Sprinkle with the parsley.

Tasty with a salad.