Parade Tomato Risotto

Season the chicken cubes. Cut the white part of the spring onions into 1.5 cm short pieces and roast them with the chicken in rapeseed oil for about 4 minutes. Take out, put the chicken cubes alternately with the spring onion rolls on 4 skewers and keep warm with closed lid.

Sauté onion and garlic, add long grain rice, extinguish with red wine and cook. Add tomatoes and bring to the boil. Add hot soup little by little, so that the long grain rice is always just covered with liquid, simmer on low heat for about twenty minutes.

Finely chop the green spring onion ropes, add to the risotto with the Pecorino cheese, season. Add the cherry tomatoes and heat briefly. Serve the chicken skewers with it.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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