Risotto Cherry Tomatoes, Paprika, and Parmesan

Ingredients:
- 1 onion
- 1 tablespoon of olive oil
- 300g of Arborio rice specific for risotto
- 10cl of dry white wine
- 1 liter of broth of poultry
- 1/2 teaspoon of paprika
- 1/2 a bunch of parsley
- 250g of cherry tomatoes
- 5cl of fresh cream
- 75g of grated Parmesan cheese
- salt and pepper


Preparation:
1. Peel and mince the onion
2. In a pan, let it melt with the olive oil.
3. Add the rice and let it cook for 2-3 minutes.
4. Add the wine, and let it boil until it is entirely evaporated.
5. Add a ladle of broth and let it cook again until the liquid is once more evaporated, continue to do so with the rest of the broth.
6. Add the paprika, minced parsley and minced cherry tomatoes.
7. In the end, the risotto must be rather creamy.
8. Add the cream, the Parmesan, as well as salt and pepper according to your taste.

YOU HAVE YOUR RISOTTO!!!

Tips: Make sure you try the rice before putting each new ladle of broth, to avoid overcooking the rice. Also, the risotto is a dish that should be eaten in fairly small quantities, to not put too much on each plate, rather let people take more if they wish to.
Opinion: This risotto is very nice and doesn't require too much preparation since the base product is the tomato. Personally, I like prawn risottos better, but this recipe is still very nice!
I Cook For...: Friends, guests, family...but maybe not for your diet.

As always, don't hesitate to leave comments, feedback and questions! :)