For the wild garlic risotto with tomatoes, finely chop the onion and sauté in hot oil with the risotto rice until translucent.
Pour in the white wine and let it boil away. Add the hot soup by the ladle and let it boil away, stirring again and again, until the soup is used up and the rice is soft (about 20 minutes).
Stir in the Parmesan cheese. Cut tomatoes into eighths and wild garlic into fine strips. Mix both into the risotto and let stand for 5 minutes.
Salt the wild garlic risotto with tomatoes and serve sprinkled with Parmesan.
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